- 8 eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup water*
- 8 oz. Swiss cheese – chopped or grated
- 2 dashes cayenne pepper
- pinch of nutmeg optional
- 1/2 tsp salt
- dash of pepper optional
- 1/2 c diced onion
- 1/4 cup butter
Saute’ the onion in the butter. Divide this into two containers. (I use quart sized zipper topped baggies.)
Put everything else into a blender and blend until smooth. Divide this into the two bags.
Freeze the baggies. Thaw in the refrigerator and then shake before using.
You can bake this quiche with or without a crust.**
This is an excellent way to use leftovers. Sprinkle the leftover veggies or meat into a pie pan. Then pour the quiche mix over the top.
Bake at 350 degrees Fahrenheit for 20 minutes. Remove from the oven when it is set half-way to the middle. Let it sit for a few minutes and it will finish setting.
* I have two other variations of this in my cook-book. The main difference is that they call for a different liquid. One uses 3/4 cup milk and 3/4 cup heavy cream. The second uses 1 1/2 cup heavy cream and 1/4 cup dry white wine. The water is probably cheaper and works better in the blender. If you decide to try the variations, I’d blend everything except the milk/cream and then just add that to the bag. ** For something fun, you can “magicify” this recipe by adding a cup of biscuit mix to the blender. When it bakes it will form a magic crust.