Mystery Quiche - makes its own crust. A week-end favorite of ours!
This recipe comes from a cook book gifted to me by my mother. It is titled "Stocking Up III" by Carol Hupping et al at the Rodale Food Center.
Use a 10" glass pie plate. Heat oven to 350 degrees.
1 cup shredded cheese - Swiss or cheddar
Any or all of the following (don't limit your choices to these. Get creative. If you add lots of ingredients, you might need a 3 Qt. glass rectangular pan and another egg.)
1/2 cups chopped onions
1/2 cup chopped mushrooms
handfull of baby spinach leaves
1/2 cup of frozen peas or carrots
1/2 cup chopped celery or 1 teaspoon celery powder
1/2 cup chopped bell peppers
2 cups milk
4 whole eggs, scrambled
1/2 cup flour
2 teaspoons baking powder
1 teaspoon paprika
Salt and pepper to taste
Spray the pie plate. Layer the cheese, then veggies on the bottom of the pie plate. In a bowl mix the flour, baking powder, salt, pepper, and paprika. Add the milk and eggs and mix very well. Pour this mix over the cheese/veggie layers. Bake 50 minutes or until top is tinged golden. Test the center. Cool for 10 minutes while custard sets. Makes 4-6 servings.
Eggs Are Ready When You Are!
You are busy and nothing is thawed. Eggs to the rescue! Keep a dozen or two on hand.
Our eggs are SOY-FREE! And PASTURED. These are really good eggs!
Easy to make:
fried egg sandwich
boiled eggs, poached eggs
boiled eggs on a salad