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
Add:
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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