This week I found myself with 36 eggs in the fridge that need to be used up before we head for the beach and other places. They're left over from my "cake hell week" when I created and decorated enough cake for over 300 people. Hmm . . . eggs . . . definitely no more cakes . . . quiche?!
I have the best and easiest quiche recipe from my college roommate and dear friend Lea. Ever since she made it for our going-away party in 2003 when we left Austin, I've taken her simple recipe and made it a gazillion different ways, and it's always good! So if you too have a surplus of eggs, here's a great way to use them up. The recipe only calls for 2 eggs, but I make enough quiche filling to fill up 2-3 pie crusts at a time. You can freeze them too.
Lea's Famous Quiche
1 unbaked deep-dish pie shell
1/2 lb. ground beef or sausage (Lea likes the Sage sausage)
1/2 cup mayonnaise NOT Miracle Whip
1/2 cup milk
1 Tbsp. cornstarch
1 1/2 cups Cheese (Cheddar and Swiss OR Cheddar and Jack, the latter Lea's and my favorite)
Dash of Pepper
1/3 cup chopped onion (Lea says optional, she doesn't usually include for breakfast quiche)
- Brown meat and onions. Drain grease.
- Blend next 4 ingredients in a bowl. Cornstarch and mayo first, then eggs and milk.
- Stir in meat, cheese and pepper.
- Turn into the pie shell. Bake 350 to 375 degrees F for 30-45 minutes, until top begins to brown.
- For 2 quiches, just double the recipe.
Sun-Dried Tomato Quiche
In place of the meat in Lea's Famous Quiche recipe, add:
- 2-3 Tbsp. julienne-sliced sun-dried tomatoes (packed in oil)
- a couple of handfuls of chopped fresh spinach leaves
When I've made it again, for just our family and no vegetarians, I've included cooked, diced chicken breast meat. Or you could also throw in diced leftovers from yesterday's roasted chicken dinner.
This is a generic name for adding some spice to the recipe.
In place of the beef or sausage in Lea's Famous Quiche, add:
1 small can of chopped green chilies (drained)
about 1/2 cup corn kernels
about 1/2 cup chopped bell peppers (any color)
cooked, diced chicken breast meat OR diced ham OR crumbled bacon (optional)
I include the optional chopped onions as well. You could also substitute jalapeno jack cheese for the milder cheddar/Swiss/jack cheeses. Serve quiche slices with salsa if desired.
I have yet to try a seafood variation on this recipe, but might venture into that soon. Maybe with lots of fresh dill? I'll have to play around with that. That's the best part about creating your own recipes, the taste-testing!
Photo from Google Images