Quiche Mix
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
I’m filing this under “staple” because it is a great idea to have this mix in your freezer for a quick meal.
Servings: 10
Ingredients
- 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
Instructions
-
Saute’ the onion in the butter. Divide this into two containers. (I use quart sized zipper topped baggies.)
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Put everything else into a blender and blend until smooth. Divide this into the two bags.
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Freeze the baggies. Thaw in the refrigerator and then shake before using.
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You can bake this quiche with or without a crust.**
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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.
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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.
Recipe Notes
* 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.
