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Quiche Everything~My Family's Favorite
Quiche Everything & Everything
A number of years ago my husband was laid off from his job for a short time. During that time I was trying to stretch the budget. There is nothing like stretching the budget to bring out ones creative juices in the kitchen. One of the things that really helped our budget that my family still asks for on a regular basis is my Family Quiche. I made it so often during that time that I figured out how to make it quickly and in a healthy way. Pizza quiche, chicken quiche, turkey quiche, cheesey corn quiche and just about everything you can think of quiche. You can use anything and everything you have left over in the refrigerator from dinner the night before or start from scratch. There are just a couple of secrets that make it a success.
The Crust: I make my crust in my food processor. This is easy and very quick. I put one very large heaping serving spoon of butter Crisco into my food processor with 1 Cup of white flour and 1 Cup of whole wheat flour. The longer I've made and the more my family has adjusted to the whole wheat flour the less I use white flour. Then I get a water glass with ice in it and fill it with about a cup of water so that the water is quite cold. I turn the food processor on and slowly pour the water into the food processor on low until it begins to form a large ball. Turn it off as soon as it leaves the side of the processor. Perfect. Then spray the largest pie plate you have. Make certain that the crust comes up the sides of the pie plate as much as possible when the quiche rises as it cooks and overflows.
Second: Chose a tastie combination. I often pick a meat, a vegetable, cheese and spices. You can vary whatever you would like. One of our family favorites is chicken cut in tiny pieces, corn or spinach (drain very well or blot with a paper towel), sprinkle with several favorite spices like Rustic Tascan Spice, and the some grated motzorella cheese on the top. I vary what meats I use. I often use leftover ground turkey that we have browned and drained previously. Leftovers never go to waste in our house because of Quiche!
Lastly: In a medium size bowl beat 6 or 7 eggs and 1 Cup of skim milk. Pour this over the quiche mixture slowly being certain that it is below the crust line so that it doesn't overflow in the oven as it cooks. Bake at 375 for 35 to 45 minutes. You will know that it is completely cooked when the middle of the mixture no longer shifts and is dry. It gets a lovely brown color on the top.
When I do a Pizza Quiche I use the same crust but grind turkey pepperoni in the food processor SLIGHTLY first so that it is in tiny bits. I place that on top of the same crust, then I add a cup cheese, then I add chopped canned tomatoes that have been drained, spices to taste and then the egg and milk mixture. My family loves it! I hope your family will too!