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From Porterdale, GA
<p>Quiche is such a great way to enjoy eggs while using up bits of cheeses and veggies from the fridge – and leftover quiche makes a great packable lunch for tomorrow.</p>Source: Williams Family Farm Quiche (Entered by Linda Woodworth)
Step by Step Instructions
- Preheat oven to 350.
- break eggs into a bowl, and stir together with the milk. (oops did some shell get in the bowl? Easiest way to remove a bit of shell is with a piece of shell!)
- spray or butter the bottom of a deep dish pie plate. I like glass so I can see how it's cooking, but it doesn't matter.
- layer on the veggies and cheese, distributing as evenly as you can.
- pour in the egg mixture to cover the veggies and cheese. If it doesn't cover you can always add a little more milk or a mix of eggs and milk.
- Bake uncovered until uniformly done - it will get poofy and cook on the outer edges and then the middle. Check it at 30 minutes - your oven and which fillings you used will vary the time. It will fall some when it cools - no worries! Serve hot or cool.
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