As promised I am sharing the recipe for the quiche I made for my family. This one is a vegetable quiche which consisted of broccoli, potatoes and cheese but you can add anything you’d like.
Ingredients
2 frozen deep-dish pie shells
Dry filling ingredients – used steamed broccoli, diced cooked potatoes and shredded cheddar cheese
4 whole eggs
1 can evaporated milk
Regular or Low fat milk
Directions
Preheat oven to 375ºF.
Bake pie shells for 15 to 20 minutes.
Combine 4 cups of dry filling ingredients. Chop into smaller pieces.
In a separate 4-cup measuring cup, whisk 4 whole eggs. Whisk until the eggs get tiny bubbles on top.
Whisk evaporated milk into the eggs and then add milk until you have 4 cups of liquid.
When the pie shells are pre-baked, remove from oven and raise the temperature to 425ºF.
Divide half of the dry ingredients into each shell.
Place the dry pie shells on a heavy baking sheet or on a long strip of aluminum foil and put in center of the oven.
Pour 2 cups of the liquid egg and milk into each shell. Note: the pies will be very full.
Bake the quiches at 425ºF for 20 minutes.
Lower the oven temperature to 375ºF and bake for 25 minutes.
Remove the quiche to a cooling rack for 15 minutes before serving.
**Test the quiche is ready by sticking a knife into the center of each pie. The knife should come out clean and dry. If it does not, put it back for another 5 minutes or so.
Enjoy!
{ 1 comment… read it below or add one }
This is a great idea for anytime we need to cook something in a hurry. I’m going to make it tomorrow night, I’m sure my family is going to love it. Thank you!
Cristina Proano-Carron´s last blog ..Aromandina