Quiche

I've been cooking a lot lately but haven't had much time to blog about it. I'll try to get more recipes posted this week though. I love quiche. It's one of those comfort foods for me. I'm not even a big egg person....I don't like eggs plain but I love quiche. Here's my recipe for a double batch so that you can freeze one for later. I try in the fall and throughout the winter to make double of everything so that I have a lot of freezer meals. Although traditionally a breakfast item, quiche makes a nice lunch or dinner served with a salad. My kids absolutely love it too which makes it a nice family dinner that I know everyone will enjoy.

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2 single pie crusts (homemade or store bought)

6 eggs beaten

3 c milk

1/2 c chopped onion (yellow or green) or sprinkled dry onion flakes

1/2 tsp salt

1/4 tsp pepper

3 c shredded cheese (cheddar -mild or sharp, swiss, jack, etc. whichever you have on hand)

1 c chopped fresh spinach or chopped steamed broccoli (optional)

1 tbsp flour

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Prick pastry shells and bake in 450 degrees for about 10 min (on a cookie sheet) or until pastry shell is lightly cooked. Remove from oven and turn oven down to 325 degrees. Meantime, mix together beaten eggs, milk, onion, salt, and pepper. Stir in spinach or broccoli. In a separate bowl, toss together cheese and flour. (The flour will keep the cheese from melting into a clump.) Add cheese to egg mixture and mix well.

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Pour egg mixture into hot pastry shells evenly distributing the egg mixture between the two shells. Bake at 325 degrees for 35-40 min. or until a knife comes out clean from the center. If desired cover edges of crust with foil to prevent darkening. In the pictures I did not cover mine. Let sit for about 10 min. to cool a bit before serving. Each quiche should serve about 6.