The Perfect Food - Quiche!

I don't care for eggs, but I do love Quiche! Quiche is a great way to use up bits of leftover vegetables and meat. You can also mix and match the cheese you put it the quiche. It's a very flexible dish.

INGREDIENTS

1 Refrigerator Pie Crust (such as Pillsbury)
6-8 ounces cubed hard cheese  - swiss, cheddar, pepper jack, whatever you like. Do not use soft cheese, such as cottage cheese, mozzarella, etc.
1-2 cups chopped vegetables - Good choices are onion, green pepper, tomatoes (remove the juicey pulp/seed area), brocolli, chopped brussel sprouts, peas, corn, cauliflower. Do not use vegetables that get "mushy" when cooked, such as zucchini, potatoes, sweet potatoes.
1/2 to 1 cup of cooked, diced meat - Whatever you have. Cooked hamburger, leftover meatloaf, chicken, turkey, ham, lunch meats such as boiled ham or salami. You don't have to put in any meat at all!
6 eggs
1/2 cup milk or cream
1/4 cup Bisquik
1/4 cup mayonnaise
2 tbsp grated cheese (the green can kind)
Salt, pepper, oregano to taste

Pre-heat oven to 375 degrees.

Bring pie crust to room temperature (read package directions) for 15 to 20 minutes. Lightly Pam Spray the bottom of pie plate. Put pie crust in pie plate, bring edges up to top of rim of plate. Poke a few holes in the bottom of the pie crust with a fork.

Dice your cheese into approximately 1/2 inch chunks. I use mostly swiss cheese, but this time added in some garlic cheddar I have on hand. Distribute cheese evenly over bottom of pie crust.

Dice up whatever vegetables you want to use. I used 1/2 cup diced onion, 1/2 cup diced green pepper, 1/2 cup brocolli florets, 1/4 cup tomatoes (juicey seed and pulp removed). Distribute veggies evenly over cheese.

In this quiche, I used a small piece of boiled ham (called "cooked ham" at the Deli counter -- ask them to slice one piece, 1/4 inch thick. You can use this for omelettes, scrambled eggs, and quiche.), diced.

In small mixing bowl, add eggs, 1/2 cup milk, 1/4 cup Bisquik, 1/4 cup mayo, 2 tbsp grated cheese, 1/4 tsp salt, 1/4 tsp pepper, and 1 tsp of oregano. Mix thoroughly. Stir just as you do when you make scrambled eggs. When you're done, there should be no lumps or bumps.

The mixture will be thick. It will be thinner than pancake batter, but thicker than eggs for scrambled eggs.

Pour mixture GENTLY and SLOWLY over vegetables in pie plate. Start at center and work your way around to the sides of the pie so the mixture is distributed across the pie evenly.

Place the quiche on the middle shelf of the 375 degree oven. Bake it for 10 minutes. Without opening the oven door, re-set the temperature to 325 degrees. Cook for 30 minutes more. At the end of 30 minutes, put a sharp knife into the center of the quiche -- if it comes out clean, the quiche is cooked. If not, return to oven and cook for 5 more minutes, then check again.

Cool the quiche on a rack for at least an hour before eating. Personally, I like it best the next day, cold!