Quiche is the ultimate crowd-pleasing menu item that can be made with any of your favourite vegetables, meats, and cheeses. Quiche can be served on its own, or paired with salad, soup, or some fruit.
1 1/2 cups ( 375 mL ) evaporated milk or light cream (5%) or half-and-half (10%)
Steps:
Spread filling ingredients in pie shell.
Whisk eggs and evaporated milk in medium bowl. Pour mixture over filling.
Bake in preheated 350°F (180°C) oven until a knife inserted near centre comes out clean, 35 to 40 minutes. Let stand for 5 to 10 minutes before serving.
Nutrition Facts :
BASIC 'USE-IT-UP' QUICHE
Perfect recipe for using up leftovers! If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. Sometimes I even add some leftover meat. It can be served fresh hot or cold or freeze it for a quick, easy meal during the week!
1/2 lb vegetables, any leftover cooked veggies, chopped
4 eggs, beaten
1 1/2 cups milk
1 cup cheese, grated
1/2 teaspoon salt (optional)
1 pinch pepper
1 pinch nutmeg
Steps:
CRUST:.
Mix together cooked rice, egg and soy sauce.
Spread evenly to cover well-buttered quiche pan or pie plate.
Bake rice crust at 350 F for 10 minute.
FILLING:.
Place chopped vegetable in bottom of crust.
Mix together: eggs, milk, salt, pepper and nutmeg. Pour over vegetables.
Top with grated cheese.
Bake at 350 F for 45 minutes or until set.
Remove from oven and let sit ten minutes before serving.
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