A Favorite Go To Meal

My quiche recipe is one of our favorite go to meals.  It's always a hit at dinner, reheats well for breakfast or is a great brunch dish. 

I actually make several versions with the same custard base.

Custard base: 

3 Large eggs beaten

1 cup milk

3/4 cup good mayo (NOT Miracle Whip!)

1 Tablespoon flour

Salt and Pepper to taste. 

Whisk all together.

 Versions I make:

Grated Swiss cheese, and vegetables.  We like mushrooms, chopped red bell pepper and zucchini.  Cook and drain your veggies first or they will make your quiche watery.

Tex-mex version of browned and well drained ground sirloin (season with your favorite spices), shredded Mexican Four Cheese blend or any shredded Cheddar cheese, 1 can chopped green chilies drained, chopped red bell pepper and green onions.

Grated Swiss cheese, browned and very well drained breakfast sausage (Owens or Jimmy Dean), and
green onions.  This was the first version of this quiche I learned from a friend many years ago.
It is the biggest hit at any potluck and people always ask for the recipe.  My father used to request this version for Father's Day every year.

Standard grated Swiss and bacon, very well drained.

I use one of the 9 inch pie plates I have.  One is more deep dish than the other, so I use between
6 to 8 oz of a shredded cheese bag.  I usually use most of the package of sausage and save the rest to freeze and use for eggs or on pizza another time.  Probably 3/4 a pound of the ground sirloin.

Fold in your selected meats, cheeses and vegetables to your custard base.

Use any favorite pie crust recipe you have or as I sometimes do, pie dough from the grocery store.

Bake any version for between 50 to 60 minutes at 350 degrees.  It's done when it's puffed, golden and knife comes out clean from center.  Depending how full you have filled your unbaked crust, it is a good idea to put your pie plate on a baking sheet. 

I have seen many quiche recipes and this is the best (just saying)!  So many have 8 or more eggs and to me are too "eggy" or solid.  The mayo addition makes this one puff like more eggs would, but it also gives the quiche a little more of a creamy texture. 

I hope you will try it and like it as much as everyone I've made it for always have.

Linking up to Between Naps on the Porch for Met Monday

See you soon,

Gina