Recipe: Mom’s Quiche

So what was in my fridge? I had three packets of Buddig Meats, some broccoli, mushrooms and Jarlsberg cheese – so that was my quiche! My mom has used everything under the sun in quiche – my favorite was when she put leftover taco soup in it – it was amazing! Just use up your leftovers and go! I typically go for a meat, a couple veggies and a cheese – then throw it all together!

So here’s my video entry (you can even vote for me) and I’d love to see some of YOUR entries! Who is the meal maker that you want to thank? I thanked my Mom – because while we weren’t together when I was a kid – she’s a really great Mom to me in adulthood and has been there for me through a lot of tough times. She’s a baker at heart – and her quiche is my favorite recipe – so I wanted to make her quiche with Buddig meats!

My quiche is always full of goodies! I chopped up broccoli and mushrooms and sauteed them in butter until they were starting to carmelize – but not all the way through and threw the diced Buddig meats in the saute pan as well. Butter them up and warm them up a bit – brings out the flavor for the quiche.

That’s all there is too it – you just pop all your fillings into the pie plate and then mix together eggs, half & half, salt & pepper and pour over top. Then bake for 40 minutes. It’s light and fluffy – so good! I always dive in and eat 1-2 pieces when I first bake it – then kill the rest for breakfast all week!

Yield: 6Author: Food HussyPrint Recipe

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Mom’s Quiche

My Mom is the quiche-maker supreme – thankfully – she taught me how to make it. The best part is – other than eggs and milk – the rest of the recipe is up to you – whatever is in your fridge! Her best quiche was made with leftover taco soup!

prep time: 15 minscook time: 40 minstotal time: 55 mins

ingredients:

1 freezer pie crust in a pie tin

2 Tablespoons butter

1-2 cups sauteed veggies (mushrooms, asparagus, spinach, onions, peppers, tomatoes, broccoli, etc…)

1 package Buddig sliced meats (corned beef or beef are my favorite) 

1 cup cubed cheese (jack, cheddar, cojack, etc…)

4 eggs

1 1/2 cups half & half

Salt & Pepper

instructions

Set out pie crust – needs to be at room temperature. Preheat oven to 350. 

Heat butter in a skillet over medium heat.

Saute veggies until slightly softened – 3-4 minutes. (still with some crunch – they’ll cook more in the oven)

Add Buddig meat, diced and saute for 1-2 minutes more.  

Place cheese, veggies and Buddig meat into pie crust. 

Whisk eggs, half & half, salt & pepper in a bowl and pour over the meat, cheese & veggies. 

Bake at 350, uncovered for 40 minutes until a toothpick comes out clean. 

Cool quiche for 10 minutes before serving. 

NOTES:

Tips for Perfect Quiche

- Use whatever you have in the fridge - my mom once made a quiche with leftover taco soup - still the best quiche she ever made! 
- Saute veggies before you put them in the quiche. Be sure it's a light saute - they'll still cook in the quiche. I like to saute with butter to add a little more flavor. 
- Be sure to use cubed cheese - shredded gets lost in the mix - cubed cheese gets you those melty gooey bites! 
- Check the quiche to be sure it's done before you take it out. Our oven can be a bit wacky - I use a toothpick to check it like you would a cake - if it comes out clean - you're good! 
- Don't forget the eggs. Seriously - my mom did it once. She couldn't figure out why it wasn't setting up - my sister said, "uh why is it white?". Oh my Lord...

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