Easy quiche. Makes up quick and uses up your leftovers, as well as a lot of eggs. Great for breakfast, lunch or dinner. Good hot or cold.
Servings: 6Prep Time: 15 minutes Cook Time: 45 minutes
1 cup chopped bacon, ham, sausage. Pick one or mix them together.
1/2 mushrooms, chopped –
1/2 cup grated cheddar –
1/2 teaspoon salt –
1/8 teaspoon pepper –
optional seasonings: basil, thyme, oregano –
8 eggs –
1/2 cooking onion or green onions, finely chopped –
1/2 chopped sweet peppers of any kind –
2 – 2 1/2 cups finely chopped veggies, mixed kinds –
Suggestions: spinach, broccoli, cauliflower, peas, grated carrot, corn. Use your leftovers from dinner for this.
This recipe requires you to know how many cups your favorite pie tin holds. Fill it with water and pour into a 4 cup measuring cup. Mark that amount.
In a large bowl, mix all ingredients together. Top up with milk until you have the amount that your pie tin holds.
Sprinkle the cheddar onto the bottom of an unbaked pastry shell. Top with egg mixture. You can also skip the pastry, use a glass pie plant and pour the egg mixture into bare glass pie plate without pastry.
Bake at 350F until the center is set and top is lightly browned.
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