Keen on Quiche
Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950's. Because of its primarily vegetarian ingredients.
- Before filling the pastry shell for quiche, lightly brush the inside with honey mustard. It makes each slice of quiche sweet and spicy.
- This works especially well in a ham quiche, and a Swiss cheese and spinach quiche.
- Always lightly brown the quiche crust before filling it.
- Choose crustless quiche for less calories and fat. For example...
How About a Crustless Quiche in a Bag?
1 cup cooked meat of choice, browned and crumbled
3/4 cup vegetable (any raw, blanched; thawed frozen; or canned, drained)
1 cup shredded cheese (opptional)
1/4 cup diced onion
1 cup milk
1/8 teaspoon tabasco sauce
1/2 cup flour
2 teaspoons baking powder
Combine ingredients through Tabasco Sauce. Toss them all in a gallon-size freezer bag. Mix dry ingredients and add them to the bag. Seal bag. Squish to mix. Double check seal, label and freeze. This works best if you freeze it flat on a cookie sheet first and then stack.
To serve, thaw completely. Shake and squish bag well. Pour into a spray-treated pan. Sprinkle with paprika if desired. Bake at 375 degrees for about 40 minutes until lightly browned on top and well set in the center. Cool about 5 minutes. If you are looking for a quicker cooking time you can make these in sprayed muffin or mini muffin tins.
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