I make quiche often. It’s fast food prep time. It’s cheap. And it’s got protein and vegetables. I don’t eat the crust but rather watch my husband pop those leftovers in his mouth while he’s clearing the table. With a salad it’s a good meal.
My recipe is so simple, I don’t really have a recipe written down. Whatever is available in the ice-box can wind up in my quiche, but my latest concoction turned out so good, I am going to make a note of it here.
Three eggs, about a cup of minced ham, about two cups of mixed vegetables, about a half cup of mayo, two tablespoons (or more) of regular Mrs. Dash, almost a cup of shredded mozzarella cheese, and a can of fully drained pineapple chunks. I used the pineapple because the can was about to expire, and I really removed much of the juice from the chunks by squeezing them in a paper towel. I used Pillsbury just-roll-it-out pie dough, and baked this a long hour and a half (which is what it took to set up) at 350 degrees. It was worth the wait. Besides being better looking than any quiche I’d made before it, it was really sweet, almost like a dessert. If there hadn’t been all those peas, corn, green beans, and carrots in it I wouldn’t have thought this to be the main dish. The pineapple chunks got dark on top and what juice was left in them permeated the whole pie. It was so beautiful I took a photo.
I’ve already passed this recipe on to a friend, who I’m guessing hasn’t made it yet or I’d have heard. I know a quiche is good when my husband asks for it again, since after 25 years of quiche I’m sure he’s fairly sick of them. But he liked this one, a lot!