Sunday, December 26, 2010

Quiche

Yummy note: What to do with the leftovers?! Don't throw them out, as here's a recipe for you to use up a few leftovers you might have from the holiday season in your freezer or fridge. Have the leftover ham and one of those pre-made frozen pie shells handy gets this recipe halfway done! Seriously, just throw this together and you have a meal ready to go. This quiche recipe can be made with quite the variety, too. I've made it using more of a vegetable theme, while using proteins in this makes a hearty dish too.

Quiche

















Ingredients:
Pastry for 9 inch pie shell
3 eggs
2/3 c. milk
1 tsp. salt
Dash of pepper
1 1/2 c. (6 oz.) shredded cheddar (or another variety) cheese, divided
approximately a pound of protein/meat (ie: cooked breakfast or pork sausage, bacon, or diced ham)
* Optional varieties - Easily make a vegetable quiche by using broccoli, mushrooms, and tomatoes in lieu of the protein or add it into the meat to make a supreme quiche.

Directions:
Line 9 inch pie pan with pastry. Bake at 400 degrees for 3 minutes. Remove from oven and gently prick with fork. Bake 5 minutes longer. Let cool on rack.















Decrease oven temperature to 375 degrees. Prepare/cook protein, if not already cooked.















Combine eggs, milk and seasonings in medium mixing bowl, beat lightly. Stir in protein or desired vegetables. Sprinkle 3/4 cup cheese over the pastry shell. Then pour the egg mixture on top of the cheese. Top with the remaining 3/4 cup cheese.
















Bake at 375 degrees for 50 minutes or until set and serve! Enjoy.
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