Quiche is a versatile recipe that can be eaten hot or cold, for lunch or dinner and works well with any combination of vegetables. It can be made in advance, as it lasts for a couple of days in the fridge. It also freezes fairly well. This recipe is the children's version, which uses a higher proportion of milk and a smaller number of eggs thatn a quiche inteded for adults. for oder children or adults, reduce the milk by a half a cup, and add one more egg (or whatever combination preferred). From "French Kids Eat Everything..." by Karen Le Billon
Preheat the oven to 325 F. In a large bowl, beat the eggs; add the milk (or milk and cream) and mix well. Add a pinch of salt and pepper, if desired. Stirring constantly with a fork or whisk (to avoid lumps), add the four a little at a time. Mix in the cheese, followed by the fillings you are using.
Pour the mixture into a greased 9- or 12- inch pie plate and bake for 30 minutes, or until the quiche puffs and starts to brown on top. Cool 5 minutes before serving. (the quiche will settle, and you'll be able to cut it more neatly).
Tip: changing your quiche ingredients is also a great way to introduce new vegetables.
Note: Take care not to overfill your pie plate, as the quiche will puff up as it bakes. You can place it on a baking sheet in the oven. the quiche will deflate after removed from the oven: this is normal! Kids like watching this souffle effect.
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 479 (56%)|
|Amt Per Serving||% DV|
|Total Fat 53.3g||71 %|
|Saturated Fat 20.2g||101 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 547.3mg||168 %|
|Sodium 687.8mg||24 %|
|Potassium 532.2mg||14 %|
|Total Carbohydrate 54.9g||16 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 51.9g|
|Protein 36.4g||52 %|
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Calories per serving: 848
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