Sunday, January 16, 2011

Quiche Sent From Heaven

When my friend from work, McKinley was prego with her darling boy, Zenith, she craved this quiche from the Lion House Pantry at Deseret Book. I had never eaten quiche, but with her raving about it on a daily (okay, hourly :D) basis, I decided to try some one day after she had her baby and had quit Sister Missionary Mall, and I was missing her something fierce. And wow, she was super right...quiche is awesome stuff. Flaky crust, cheesy eggy goodness, and yummy things like...well...bacon. How can you go wrong? I submit you can not. They have another quiche at Deseret Book that I love with Bacon, Mushrooms, and Spinach, and I'm gonna try making that one...hopefully later this week. I'm so excited.
Well, we have a recipe book that has a quiche recipe in it, and I played around with the fillings and made it, and it was easy, and delicious, and now I will never have to pay for an over priced slice of quiche again...I can make a whole pie for about $5 instead of paying $13!!! Fabulous. Make this quiche. You will love it and feel fancy pantsy. And I would have taken a picture, except my camera is still at the parentals. And we ate it all gone before I could even think of snapping a pic.


Prepare a pie crust (I love Western Family's frozen crust. Deep dish would be wonderful for this, so you could fill it more and not have it spill over like mine did), and spread egg white on the inside of it. Cook it only until half done.

Filling Ingredients:
2 T. flour
1 1/2 c. grated cheese (I used cheddar, swiss would probably be great)
1/4 lb. diced bacon
1/4 lb. diced ham (we just used lunch meat stuff)
1/2 c. onion, chopped finely
2 T. butter
3 eggs
1 can evaporated milk
1/2 t. salt
1/4 t. pepper

Preheat oven to 450 degrees. Mix cheese and flour and spread on bottom of half baked crust. Cook bacon/ham (or whatever ingredients you think would be yummy in it) and onions in butter and spread on top of the cheese. beat eggs, milk, and seasonings, and pour on the rest. Bake at 450 for 15 minutes, turn down to 350 and bake for 15 more minutes.

You might want to put pie pan on a cookie sheet in case it spills over. And let it cool a few minutes after you pull it out before cutting into it. So yummy. I mean, really, really delicious.

Also, happy 50th blog post to us. Ta da.

1 comment:

  1. If you want a really simple quiche recipe, this is the one I grew up making:

    2 deep dish pie shells (I prefer Marie Calendar's)
    12 eggs
    1/2 cup Half & Half
    2 cups cheese (I like cheddar)
    ab. 1/2 cup lunchmeat (or whatever meat you prefer - ham, bacon, sausage...etc)
    1 pkg frozen cauliflower/broccoli mix

    Divide the pkg of cauli/broccoli mix, cheese, & meat between the two shells (unbaked). Mix together: 6 eggs and ab 1/4 c Half & Half (can add more if needed) and pour into one pie shell. Repeat for 2nd pie shell. Bake at 350 degrees for about 1 1/2 hours or until knife inserted in middle shows no "soggy"ness of the egg.

    It's really easy & quick to prepare! :)