Quiche

We have successfully utilized a quiche recipe for most of this year! I imagine we must have first tried it along the times of when the blog ceased. We recently had DC folks pit stop at our house on the way to Charleston for Christine's wedding (happy one month and a day now!). They came in on a Thursday night and then Holly and I had to be prepared to leave Friday morning before 8am to get to Charleston for a bridesmaid luncheon. This means no time to stop for food!

Thursday afternoon I made a quiche and the next morning Holly commented that she enjoyed it. So this is for Holly to make quiche!

Here are some pictures of quiche since we first made it and failed to blog about it:

The recipe comes from the Murfreesboro Baptist Church Cookbook "Feeding the Flock" and was the recipe of a well respected lady in the neighborhood. She was also a fantastic crocheter / knitter. This is the second recipe out of the book that's become one of our go-to meals: the other is Chicken Allouette.

And here's the recipe:

Ingredients
1 9" pie shell
4 eggs, slightly beaten
2 cups shredded cheese
4 tbsp grated Parmesan cheese
1 cup milk
1/2 cup half & half
1/s tsp salt
1/2 tsp pepper
dash nutmeg

Directions
Prepare pie crust. Combine remaining ingredients and pour into crust. Bake at 375F for 45 minutes or until firm and brown.
Cookbook note: Sprinkle crumbled bacon or crushed French fried onion rings or chopped ham in bottom of pie crust for variety.

A few tips we've learned along the way
--Use a deep dish pie shell!
--Instead of mixing everything together we place whatever variation we're making on the bottom of the pie crust and then sprinkle a few handfuls of cheese on top then pour the milk and egg mixture over everything.
--We usually have too much milk and egg mixture so I'm thinking moving forward we will only use 3 eggs
--We omit the grated Parmesan cheese but only because we don't want to get out the grater
--We've had a lot of fun with this basic recipe and the variations we've made include: ham and caramelized onions, sundried tomatoes and spinach, and most recently butternut squash and caramelized onions