Have we discussed quiche? No? Well, we should! During the next several weeks, we ALL need a few easy-peasy recipes to get dinner on the table without fuss. This quiche, which I made last night, definitely fills that bill:
I started with a store-bought frozen pie crust–one of the cheap ones that are already in the pie-plate. In the bottom of this, I put a layer of frozen mixed Oriental vegetables (I get it in a big bag at Sam’s Club). Then I grated some Romano cheese and spread about 1/2 c. of this on top of the veggies.
Then, in a bowl, I mixed 6 large eggs, about 1/3 c. of milk, a few sprinkles of seasoning salt, a little pepper, and a shake or two of dried oregano. I mixed this well, and poured over the veggies and cheese. I put the quiche on a cookie sheet and stuck it in the oven at 375ºF for 30-40 minutes. (The center should not be wobbly, and the crust should be golden brown.)
That’s all there is to it. I actually made enough egg mixture for TWO quiches, and put half of it in a ziploc bag in the freezer–when I’m ready to make that, I’ll thaw the bag, haul the crust and veggies out, and have the quiche done in no time.
Variations: If I had HAD a bit of diced prosciutto or bacon, I would’ve thrown that in. I’ve used various kinds of cheeses, from gouda to swiss to jack to cheddar–it’s all good. I’ve used other kinds of frozen vegetables, as well as fresh. My favorite was using fresh asparagus, sautéed fast and chopped into the crust. You could use some spicy breakfast sausage, or chunks of ham. There’s infinite variation possible here.
The best part about this meal is that my picky-picky kid LOVES it!