Last week for Food Waste Friday, I told you of a quiche that I made with leftovers (so as not to waste). I was then asked for the recipe. It is extremely easy to make this quiche. I usually make it crustless because I don’t have time to make a pie crust. Well, what I really mean to say is that I don’t have the time to clean up after the 6-year old helps with making the pie crust. I do have a really good, really easy pie crust recipe. (maybe a future Food Wednesday post?).
There are three basic ingredients: eggs, cheese and milk, but after that you can add whatever you like. Again, this is another recipe from my Mother. Thanks MOM!
You will need, mixed together in one bowl
1. 4 eggs (preferably farm fresh and preferably Oxbow Eggs, (sold right here on our farm as well as in select local venues)
2. 2 cups of milk. I have used many different kinds of milk, basically whatever I have on hand. The skimmer the milk the more deflated your quiche will be. For the one that I made on Friday I actually used heavy whipping cream because that is what I had. I was out of milk. It really made it fluffy. I will probably use heavy cream again for when company comes and I want to impress.
3. 1 cup of grated cheese. Whatever kind you like although maybe not grated mozzarella. That might be stringy and I don’t envision that looking good as you eat it.
4. A drizzle of honey or maple syrup or even a pinch of sugar. I don’t know why but it works and without it, there is something missing. We prefer maple syrup.
5. Salt & pepper: I don’t measure but a pinch of each will do.
Next you need to:
1. Add the grated cheese to the bottom of a lightly greased pie plate or a square baking dish it doesn’t matter if you are making crustless. I use an olive oil spray to grease my pan but you could use butter or oil, or wait-lard..mmmm.
2. Add the other ingredients on top of the quiche: this is where you clean out your fridge of all leftovers.
-ham, bacon, sausage
-broccoli, peppers, onions
-potatoes, sweet potatoes
-mushroom, tomatoes (they can make the quiche runny)
All of these should be cut up into bite-sized pieces.
4. Pour the egg/milk mixture on top. Some veggies may float and some may not. It will all taste fine in the end.
5. Bake for 25-30 minutes in a 400 degree oven. Give or take on the time. If the middle is still jiggly then it is not ready yet.
6. Let it cool slightly so the kids don’t burn their tongues and then serve it up with a fresh homemade biscuit or homemade bread. Or just eat as-is.
Sunday night as I was preparing some meals for the week, I whipped up a batch of mini quiches in muffin tins. I know my sister Kathy makes these all the time. They make breakfast time so easy. We microwave ours in the morning for about 40 seconds, but since these only take about 15 minutes to bake, you can have them ready in no time. If you have prepped all the ingredients beforehand and it is ready and waiting then it takes even less time.
I made these mini-quiches with just left-over ground bison and goat cheese for filling. They were sooooo good!
What quiche combinations do you like?