Sunday, September 15, 2013

Basic Quiche

6 eggs
2 cups cream or milk
1-2 teaspoons mustard (optional)
2 cups shredded cheese (8 ounces)

Put eggs, milk and mustard in blender and blend for at least a minute. Two or three is better. Add half the cheese and blend for another minute or so. Add the rest of the cheese and blend again. Pour into a 9x9 or 8x8 baking dish. Bake at 350 for about 40 minutes, or until a knife inserted in the middle comes out clean. It will probably puff up and may fall, either before you take it out or after. That’s normal. Makes four to eight servings, depending on what you’re going to serve with it. Serve hot, warm, or at room temperature.

If you’re going to add meat or vegetables, they need to be cooked and well drained. Put the meat and veggies in the baking dish and spread them around evenly. Pour on the egg mixture (to which you’ve added any other herbs or seasonings), then spread out the meat and veggies again if necessary. Bake as usual.

Good combinations:
Broccoli with cheddar or Swiss
Spinach with feta and parmesan
Hamburger with cheddar
Onion and green pepper with mozzarella
Italian sausage with mozzarella and parmesan
Breakfast sausage with onion, pepper, mushrooms and Swiss
Bacon, onion, mushrooms and Swiss
Use any leftover cooked vegetables and whatever kind of cheese sounds good with them.
Leftover chili (drained so it’s really thick) and cheddar

Cauliflower with cheddar

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