November 9, 2011

Betty and Martha

In college, my friend and roommate Leigh (“Ferg”) and I were like peas and carrots.  Actually, we were like Betty and Martha.

She was the chef extraordinaire, also known as Betty Crocker, who actually got me excited about experimenting in the kitchen.  I was the crafty painter who loved to decorate, also known as Martha Stewart, who helped to transform our dorm rooms into masterpieces. 

Together we were quite a team, even dressing up as matching cows for Halloween.


Luckily, we have come a long way since those days, but we still love to swap recipes and discuss decorating plans even though we are now in different cities.

This recipe is her delicious, and simple quiche.  It's even better made the day before and reheated, but tastes great anytime.  The fillings are only limited to your imagination and it's great for a weekday dinner or a fancy brunch.

Thanks Fergie!

Ferg's Quiche
Print this recipe!

1 Pillsbury refrigerated pie crust
6 eggs
½ c. milk
¼ tsp salt
1/8 tsp pepper
Any filler ingredients (veggies, meat, etc – enough to cover bottom of pie crust)
1 ½ c. cheese of choice

Preheat oven to 350 degrees. Spray pie pan with Pam to prevent sticking.  Spread pie crust across bottom and pinch around edges.


Spread quiche fillings around bottom of pie crust, top with cheese.



In a bowl, whisk together eggs, milk, S &P.  Pour mixture over pie crust and filling.  It should just enough to cover filling.  Add a little extra milk on top, if it doesn’t. 


Bake for roughly 45 minutes or until cooked throughout (check center to make sure it’s not runny).  The quiche is great the next day. 

Filler suggestions: zucchini, broccoli, red pepper, red onion, ham, sausage, spinach, bacon, swiss, cheddar, monterey jack, etc.

quiche smoothie

Side Suggestions:
Sweet Potato Fries or a Side Salad w/ Balsamic Vinaigrette Dressing

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