Betsy's Quiche Recipe

Kristy

ingredients

1 9" Ready to bake pie crust (I like whole wheat crusts)
3 beaten eggs
1 1/2 cups milk (I used 1 cup whole milk, 1/2 cup 2 %, you might be able to use all 2%)
1/4 teaspoon salt
1/4 teaspoon pepper
Between 1/4 and 1/2 cup cooked, diced mushrooms
Between 1/4 and 1/2 cup diced tomatoes, seeds removed
Between 1/4 and 1/2 cup cooked, chopped spinach (raw or frozen works)
Basil and other yummy herbs or spices
Dash ground nutmeg
1 tablespoon flour
1 1/2 cups shredded Swiss, cheddar, Monterey jack or Havarti (really, you can use whatever you want. I used cheddar and Monterey jack blend)

directions

Just prior to pouring egg mixture into pie crust

Bake empty crust in a 450 degree oven for 5 to 7 minutes, remove from oven and reduce heat to 325 degrees.

Prepare vegetables

Sauté diced mushrooms in a very little bit of butter or olive oil, add spinach (frozen or freshly cooked and chopped). You can use more or less of each depending on how many different vegetables you use. Other vegetables that would be good: zucchini, bell peppers, onions (green or yellow). Add spices or herbs that sound good to you (I used basil and oregano). Some recipes call for using garlic, feel free.

In Separate Bowl

Toss together the cheese and flour.

Egg Filling

Beat eggs and milk. Add Salt, Pepper, dash of Nutmeg and any other herbs or spices. Mix in prepared vegetables and tomatoes (and anything else you choose to add). Add cheese and flour mixture. Mix well.

Pour Egg Filling into hot Pie Crust

1
Gently stir mixture to be sure filling is spread throughout pie.
2
Bake at 325 for 35 to 40 minutes (or longer) until a knife inserted near the center comes out clean or almost clean.

notes

Some recipes call for placing the pie dish on a cookie sheet in the oven, not sure if you need to do that or not. If it looks like it might overflow, definitely do it.

Source: Betsy Strickland