Back in May of 1988, my best friend, April held a surprise bridal shower for me. One gift was a recipe box that people had written a favorite recipe on an index card and put inside. April did not cook but her card is for Homemade Yogurt, which gives instructions for driving to Good Earth and buying frozen yogurt. We had regularly gone for frozen yogurt together on long, hot service days. It has a sweet message on the back too. However, the most used recipe from that box was from my Mom for Quiche. I am sure it is the quiche we grew up with. The writing on that index card is so faded I cannot read all of it and have to go by memory of what to do. It really is the best quiche recipe I have ever found and has many options to use what you have and like best.
I like either ham or bacon along with diced potatoes and fresh spinach. The instructions for the optional veggies are so faded I can’t tell what it said and I never used any other vegetables. So, I guess, use a small portion of any vegetables that sound good and just cut them small and put in the pie shell along with the shredded cheese.
QUICHE
- 1 9″ unbaked pie shell
- 1/2 pound shredded cheese (I use Cheddar, Colby or Colby-Jack)
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon pepper
- 3 eggs, beaten
- 1 1/2 cups milk
- optional bacon, ham, potatoes, or veggies, diced or fresh spinach
Bake pie shell in a very hot oven (450°F) for about 5 minutes until lightly browned but not puffed up. Remove from oven and allow to cool. Lower oven temperature to 325°F.
Put the shredded cheese and optional ingredients in the pie shell. In a mixing bowl, beat the eggs, milk, flour, salt and pepper together. Pour over the cheese. Bake at 325°F for 35-40 minutes or until almost set in the center. Let cool 25 minutes before serving. (I never wait that long.)
For optional bacon, dice and cook, then put in pie shell. For optional potatoes, dice and partially cook, then put in pie shell.
Serves 6. Refrigerate leftovers and serve cold or reheated.