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    Easy Peasy Quiche...y?

    Because quiche is served at fancy restaurants and has a foreign name, a lot of people think it must be difficult to make.  Well, that couldn’t be further from the truth.  Quiche is, in fact, one of the simplest meals you can cook, and it’s also a great way to use some of the leftovers from your Easter ham.


    Here’s what you’ll need: 

    1 pie crust (Oops… it’s missing)
    3 eggs
    ⅔ cup shredded cheese

    ½ cup each of the following, diced:


    You can certainly make your own pie crust, but this is usually one of my ‘lazy’ meals, and a frozen one works great here. 

    To get started, dice your ham, zucchini, mushrooms, and broccoli, fairly small. 

    Melt a tablespoon of butter in a pan over medium heat and throw the chopped stuff in. 

    Sprinkle it with a little bit of salt and stir it around.

    We don’t want to cook the vegetables completely, just enough to get rid of some of the water.  They should be in the pan for only about five minutes.  While they’re cooking, measure 1 cup of milk and crack in 3 eggs. 

    Add a pinch of salt and pepper and whisk.  Don’t forget to stir the vegetables on the stove.  Oh, and preheat your oven to 425°.  Pour about ⅓ of the egg mixture into the bottom of your pie crust.

    Sprinkle on about ⅓ of the cheese.

    Dump in your vegetable and ham mixture and spread it evenly.

    Sprinkle with another ⅓ of the cheese.

    Pour in the rest of the egg mixture. 

    Sprinkle with the remaining cheese and pop it into the oven.  Bake it at 425° for 10 minutes, then reduce the heat to 325° and bake for an additional 20 – 25 minutes.  It’ll be nice and golden brown on top and the center will be wet, but not runny. 

    Allow it to set for 10 – 15 minutes before slicing and then cut it into wedges.  If you’re like me, you’ll want to eat it with sliced avocado and fresh tomatoes.  I just used halved grape tomatoes here. 

    If you’re like my husband, you’ll prefer to eat it with salsa.  Either way, it’s a fabulous meal that even most kids like.  And best of all, there’s hardly any clean up!  

    Share with us some of your favorite go to, Wednesday night, meals.  Who knows, if we like it, we might even showcase it here on our blog!   

    Reader Comments (5)

    dammit woman, I used up all my eggs last night in cookies.

    this would be a great way to get rid of those bits and pieces left in the fridge before I leave for vacation!

    which reminds me: better write a blog post!

    April 29, 2011 | Unregistered CommenterSeeley deBorn

    OK, so I have store-bought puff pastry - can I use that? I'd blind bake it first, right? I wish we had pre-made pie crust where I live; it would make these things a lot simpler!

    I'll be honest, I've never used puff pastry, so I'm not sure. I know what it is, but I'm just not sure it would work for this. You can do it without a crust, though. You'll just have frittata instead. It's still yummy, though. Just butter a glass dish really well before you add the ingredients.

    Maybe Seeley is more knowledgeable on puff pastry. We'll see what she has to say.

    May 1, 2011 | Unregistered CommenterTaneasha

    I just used up my puff pastry for a chicken and cheese version of a beef wellington (is there a real name for this?!). Worked fantasticaly well and went great with a simple side salad.
    More importantly, now I have an excuse to go investigate the pastry section of the supermarket again :)

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