When I’ve had a busy day, it’s good to have a quick and easy recipe for a dish that everyone in the family likes. This quick quiche makes its own crust, so there’s no need to take the time to make pastry when we’re all in a hurry to eat. And it is even more satisfying because the quiche uses up those bits and pieces of leftover food that try to hide in the back of the fridge!

In summer I like to serve this tasty quiche with a fresh green salad on the side. In fall and winter, when lettuce gets quite pricey around here, we go with gently-steamed young carrots or a variety of crisp raw veggies with a splash of Ranch dressing for dip.

Self-Crust Quiche

Pre-heat the oven to 350 °F.

Whisk together:
      1 1/2 cups milk
      3 eggs
      2 Tbsp melted butter
      1/2 cup dry biscuit mix
      salt and pepper to taste

      3/4 cups grated cheese (the sharper the better)
      1/2 cup leftover cooked vegetables (we like broccoli)

Add whatever amounts you like of any or all of these:
      grated onion
      minced green or sweet red pepper
      diced cooked ham
      crumbled bacon
      diced tofu
      finely diced tomato, very well-drained
      grated Parmesan cheese

Pour this mixture into a large, lightly greased pie plate. Sprinkle a little paprika on top, if desired. Bake for approximately 45 minutes, or until it’s set in the middle. Cool for 10 minutes before serving.

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