Quiche is a beautiful thing. It seems so sophisticated, so elegant, but it’s really just a delicious catch-all for your spare veggies and cheese. I hadn’t made one in a while, so when I saw this recipe in my latest issue of Cooking Light, I decided to give it a whirl. Of course, I changed just about everything.
My quiche has a few standard components:
- Eggs (or some combo of eggs and egg whites) and milk
- Garlic and or onions
- Pork products
I started with a standard store-bought pre-rolled crust, which I pre-baked at 400 for about 10 minutes, per Tiffany’s advice. While that cooled, I gathered my ingredients:
3 eggs and about 1/2 cup of egg beaters, 1 c whole milk, a dash of pepper sauce, fresh ground pepper. (I got no picture for this, sorry. It’s not very exciting to look at anyhow.)
Yet another fabulous mix and match meal. You can also leave the crust off entirely and call it a frittata, and my babysitter tells me a bottom only biscuit crust is also a tasty thing. I may try that next time.
Back in the 70s Sunset Magazine had a recipe for a quiche with a saltine cracker crust. I think it was crushed crackers mixed with butter or oil and pre-baked like a graham cracker crust.
Great looking quiche. I’ve been working on a crustfree quiche where you beat some flour in and is sort of self crusts.
Let me know how that works, I would love the recipe!