We ate quiche all the time growing up for dinner, so it never occurred to me that this was odd. And really, it's not, it's just something people typically associate with breakfast. This quiche, however, has dinner all over it. Chunks of tomatoes, spinach, and cheese. Sausage or olives if you have it on hand. I love quiche -- it's like the catch-all leftover type meal. It's also a great planned meal. Serve it with a veggie and rice or potatoes and you're set to go!
Active time: 10 minutes
Cook Time: 45 minutes
Total time: 55 minutes
Serving Suggestions: Serve with roasted red potatoes and a green salad
What you'll need:
- 1 9-inch pie crust, pre-made or home made
- 1 cup shredded cheese, any kind
- 4 large eggs OR 2 large eggs and 3 egg whites
- 1 scant cup of milk
- 3 TBLS flour
- 1 tsp dry mustard OR 1 TBLS regular Dijon mustard
- 2 - 3 cups of "fillers". Ideas: sliced mushrooms, spinach, drained can of Italian diced tomatoes, olives.
- 1 TBLS Italian seasoning (optional)
- 1 tsp cumin (optional)
What you'll do:
- Preheat oven to 375.
- Place pie crust in deep dish 9-in pie plate.
- Sprinkle shredded cheese on the bottom.
- In a small bowl, mix the milk, egg, flour and mustard (and spices if using) together. Slowly pour on top of the cheese.
- Take whatever you're using as a filler and gently place in the egg mixture, making sure things are spread out evenly.
- Cover the crust edges.
- Bake for 45 minutes, until a knife comes out clean. (uncover crust after 30 minutes)