Real Men (And Children) Do Eat Quiche

Quiche happens to be a meal everyone in the family likes.  (Although Ben and Jack refuse to eat the crust, which makes absolutely no sense to me, starch lover that I am, but whatever).

It’s also Maddie’s favorite meal.  We always save a piece for her to have for breakfast the next morning.

The beauty of this quiche recipe, which comes from my Aunt Betty, by the way, is that it is extremely versatile.  I’m going to give you the basic recipe, but you can use different cheeses, steamed vegetables, cooked meats, etc. 

Our tried and true family favorite is cubed ham and monterey jack and cheddar cheeses.  But I’ve also made it with fresh tomatoes and bacon in the summer (my personal favorite); swiss cheese and spinach; broccoli, ham, mushrooms and cheddar, etc.

Here’s a look at the finished product:

(By the way, do you see the bright light coming in the window?  I took this photo around 5 p.m.!  Yay!  Light at 5 p.m.!  Spring is on its way!)

Versatile Quiche

1 pie shell (I use Pillsbury’s rolled up crust)
2 c. shredded cheese, divided
3 eggs
1 c. sour cream (regular or light---NOT fat free)
1/4 t. salt

Beat eggs then add sour cream and mix.  Add 1 cup any shredded cheese and any extras you may wish (cubed ham, bacon, shredded lunchmeat ham, steamed spinach, cooked or canned mushrooms, tomatoes, steamed broccoli, green pepper, onion, etc.)

Pour into prepared pie crust.  Spread the remaining cup of cheese over the top. 

Bake at 350 degrees for 45 minutes.

Sit back and enjoy a night of no complaints about dinner from anyone (except from the crazies who won’t eat the crust…)

I am linking this recipe to Foodie Fridays at Designs by Gollum!