It’s hard to remember what all the fuss was back then when real men wouldn’t eat quiche…. Was it the name? The fact that there might be vegetables in it? Anyway, around that time, I made my first quiche, from the original "Rodale’s Basic Natural Foods Cookbook." Since then, I’ve made quite a few quiches, and they are quick, easy, yummy and perfect for taking places. You can make them for breakfast, lunch or dinner. And it’s especially easy if you use a store-bought, frozen, whole wheat organic premade pie crust. Can you believe I can buy such a thing in a store? Back when I started cooking, that would have seemed like a strange and funny dream. If you can’t find one ready-made, you can make your own using my piecrust recipe. Just eliminate the sugar.

You can also get creative with ingredients, which is why I will break this recipe down to the basic “glue,” and you can add whatever you want.

Basic Quiche

Ingredients:

3 eggs

1 1/2 cups whole milk

2 tablespoons flour

2 cups cheese of your choice (I prefer Colby, cheddar or Monterey jack)

Additions:

Broccoli, mushrooms, spinach, bacon, ham, onions, artichoke, or other ingredients you choose

Directions:

If you use frozen vegetables, I recommend cooking them and letting them drain a bit before you add them. Otherwise, they will make your quiche watery. If you are adding bacon or other meats, make sure they are cooked first, too.

  1. Prepare the piecrust and preheat the oven to 375 degrees.
  2. In a bowl, mix the eggs, milk, flour and cheese.
  3. Add the vegetables and meats and mix it all up.
  4. Put the stuff from the bowl into the piecrust and put that on a baking sheet, so if it boils over it won’t mess up your oven.
  5. Bake for about 45 minutes, or until the top is golden and the inside feel firm.
  6. Let sit for 5 to 10 minutes so the cheese cools enough to hold the whole thing together. Otherwise, it will be runny when served.
Enjoy! Tonight, I am making broccoli–bacon quiche made with cheddar cheese. Yum! 

This article was reprinted with permission. For more from Maria Rodale, go to www.mariasfarmcountrykitchen.com.