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)
- Preheat the oven to 350°.
- Stir the dry soup mix and milk in a 4-cup bowl and let the mixture soak for at least 10 minutes.
- Use a fork to mix the eggs in a separate bowl.
- Stir the eggs into the soup/milk mixture.
- 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.)
- 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.)
- Test for doneness using a toothpick. If pulled toothpick shows mixture wetness, bake longer.
- 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—