Ready in 1 hour 15 minutes
A recipe to use up those dibs and dabs that fill the fridge. My sister always served a version of this quiche at her Christmas brunch. I always served it at holiday parties.
Mix eggs and milk well. Toss cheese with flour and add to egg and milk. Add meat and/or vegetables and seasonings. Pour into pie shell. Bake at 350 degrees F. Bake for one hour or until set. If using ready-made crusts, this recipe will fill two in some cases. Reduce cooking time accordingly. Cover crust with foil if starting to brown too much.
Recipe is from my sister, Ione Lake
Ravii 1m agoFirst attempt at making quiche and it came out beautifully! Tasted amazing and was very easy to make. Thanks!
mapglobal2 1m agoThis is a basic quiche recipe that is quick and easy to prepare. You can basically 'do your own thing' with this, from seafood to meats, or veggies, or whatever else you can think of. This was my first time preparing this dish, and it came out great! Definitely will use this recipe again.
pamstuff 3m agoThis is my favorite quiche recipe. Easy and you can add anything to it meat, vegies, poultry, fish or shell fish. Spice it up with a pepper cheese and chicken quiche. Use your imagination!
tprez 5m agoWhat meat?? Not very detailed
Uscsteph08 1y agoDelicious with sausage! So easy!
Bonnieenders 2y agoGreat! I used 2% milk, one less yolk, and two thirds cup each of cheddar and mozzarella (part 2%). Added diced tomatoes and chopped spinach and it was very good! Whole pie came to 2500 calories.
Stanzman 2y agoUsed crumbled bacon diced green peppers black olives and Mexican cheese blend. Everyone loved it!
Porpo83 2y agoThis is versatile and easy to prepare. I use it with fruit and in Quiche Lorraine form for lunch company. I use my own homemade pie crust.
platinumdiva 2y agoMade this for breakfast this morning using cheddar cheese, onion, green pepper, and diced ham. Huge success my husband had three pieces and it's already asking for other variations.
mdhyslop 2y agoI love this recipe, I make to my taste. My glass is up to the chef.