I’ve hear it said that a real mom doesn’t make Quiche. Well, it’s not that hard, and I am SO a real mom! We just tend to eat Quiche for dinner instead of breakfast and it doesn’t take any longer than any other meal.
A good Quiche starts with a good pie crust. Here’s mine:
Stir together with a fork: 1 cup flour 1 tsp sugar 1/8 tsp salt Cut in 1/2 cup Crisco with a pasty cutter. When it starts to look like crumbs, Slowly add in 1/4 cup water using your hands to work it together (dust your hands with flour to keep the dough from sticking to you) Sprinkle flour onto the surface you will be rolling your dough out on, and get to it
For the Quiche:
1 cup heavy cream
About a half a pound of bacon cut and fried
1 cup diced onion fried in the bacon grease
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup miracle whip
8 or so eggs, lightly beaten (I use about a dozen because our chickens are laying like nobody’s business!)
1 and 1/2 cup shredded cheese
1/4 teaspoon nutmeg
Pie crust
How to make it:
First, make your pie crust and line a 9 inch pie plate. Then sprinkle the cooked bacon on the bottom of the crust. Add the onions and top with the cheese. Mix all other ingredients together and pour on top. Cook in a 375 degree oven for about 45-60 minutes. You know it is done when a knife inserted near the middle comes out clean. Let cool 5 minutes and eat!
You can vary this basic recipe by adding a cup or so of one (or more) of the following:
steamed broccoli, sauted mushrooms, sliced zucchini, chopped ham, or any other cooked ingredient you like in a Quiche.
You can also change the type of cheese you use.