Tuesday, November 3, 2009

A Convenient Quiche

(Quiche pixstrip retrofitted into article May 18, 2010)

Yesterday, I baked a quiche that requires only 5 ingredients:
  • 1 ready-to-bake pie shell with pan
  • 2 cups of milk
  • 1 packet of dry vegetable soup mix (0.9 oz)
  • 4 eggs
  • 1 cup of shredded cheese (jack, cheddar, swiss, or combination)
  1. Preheat the oven to 350°.
  2. Stir the dry soup mix and milk in a 4-cup bowl and let the mixture soak for at least 10 minutes.
  3. Use a fork to mix the eggs in a separate bowl.
  4. Stir the eggs into the soup/milk mixture.
  5. Layer 3/4 of the cheese into the pie shell, followed by the eggs/soup/milk, then the rest of the cheese on top. (Note: For my next effort, I'm thinking of doubling the cheese.)
  6. Bake for at least an hour; about half-way time, place foil or aluminum pie shield at pie edge to prevent edge overbrowning. (The original recipe states 45 minutes, which I found to be too short.)
  7. Test for doneness using a toothpick. If pulled toothpick shows mixture wetness, bake longer.
  8. Let the quiche stand at least 10 minutes before cutting it.
This recipe is from "Spring Vegetable Quiche" in The New Woman's Day Cookbook: Simple and Healthy Recipes for Every Occasion, copyright 2006, ISBN 1-933231-01-7 (online version of recipe at http://www.womansday.com/Recipes/Spring-Vegetable-Quiche).
Similar dish, which uses Knorr soup mix and adds spinach—

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