The Southern Quiche Recipe - Or A Great Way To Use Eggs!

A Simple Quiche

The Quiche has a bad reputation - and yes, if done right, men do love it! This simple dish is almost infinitely variable and is one of my favorite recipes, and can suit nearly any taste by the vegetables and meats that are included in the quiche. From a delicious breakfast quiche to a savory vegetarian dish, this dinner will impress everyone, and leave the cook plenty of time to talk and visit with the guests instead of slaving in the kitchen. Best of all, the veggies and meats are included; serve with some rolls or some other bread and all the bases are covered!

The recipe here will use the ingredients found below, but they can be substituted by the meat & veggies of your choice – this is one of my favorite formulations of this quick and easy dish, though. This dish also makes a great vegetarian dish!

Cook all meats completely before cooking the quiche!

Sausage (ground Neese’s is what I like best, but you can also use Italian Sausage, or any type of bratwurst. On those types, cook the sausage completely and then cut them into small bite sized chunks)

Green beans or Snow Peas

Purple/Red Onions

Broccoli or slices of red or yellow bell peppers

Cheddar Cheese

Munster or another soft white cheese

Eggs

Milk 

1 Deep Dish Pie Pan (frozen or scratch made, in deep pie tin)

Saute the veggies before making the pie; start with the onions, and cook them the longest; cook the peas/beans and broccoli so they are just barely cooked. Cook all veggies in a frying pan with butter or olive oil (the peas/beans and broccoli will finish cooking inside the pie).

Take the veggies and the meat, and make a layer in the bottom of the pie crust, then add a layer of grated cheese (mix the varieties). Do a second and a third layer until the meat, veggies and cheese come even with the top of the pie crust.

Mix eggs and milk together (usually three eggs) until they are the same consistency as what you would mix for scrambled eggs. Pour this mixture into the pie pan until the egg mixture is even with the top of the meat and veggie layers. Cover with tinfoil, bake for about 45 – 60 minutes in a oven preheated to 375. 

The eggs can overrun the pie crust if filled to high, so place the pie crust on a tin foil lined cookie sheet. Cook until the eggs are done or nearly done, then uncover the pie crust, put on a final layer of cheese and cook another 20-30 minutes until the top layer of cheese is a golden brown. Let sit for 5 minutes then cut into slices and serve!

Even though we are a music store Gastonia players have relied on for years, as a pawn shop Gastonia residents depend on we occasionally get very good deals on KitchenAid mixers and other high end kitchen appliances and equipment!