Yes, you CAN Make Quiche!! Recipe time! :D

Don't forget to enter my Social Monograms giveaway to win a personalized leather clutch while you're here!! 

Looks like someone was nibbling while this one was cooling... sorry!! ;)

Once upon a time, long long ago, I thought quiche was something no mortal (read: pretty basic) cook could make. At some point I stumbled upon a recipe that was doable and, with some tweaks over the years, it has turned out pretty great! This is something that always impresses people - you made QUICHE?!?! - and is something that even the kiddos will eat (sort of! haha). 

I have several variations of this recipe that we've used at different times. This is the basic one the even the veggie fans will love! 

Ingredients:

Two 9" deep dish frozen pie shells (thawed)
5 eggs*
1 1/2 cups heaving whipping cream or half and half**
1 red bell pepper, diced
1 green bell pepper, diced
1 cup herb seasoned stuffing mix, crushed up
1 cup grated Swiss cheese 
1 cup grated Monterey Jack cheese
1/2 tsp onion powder***
1/2 tsp salt***
1/4 tsp pepper***

Prep Instructions:

Preheat oven to 350.

Combine the eggs and cream in a bowl. Whisk/beat with electric mixer until uniform in color. Pour into pitcher if your mixing bowl is difficult to neatly pour from.

Spread the red and green peppers in the bottoms of the pie shells. 

Sprinkle the stuffing mix over the peppers.

Spread the cheeses over the stuffing mix.

Sprinkle the onion powder, salt and pepper over the cheese. 

Place the quiches on a drip pan to catch any messes. Give the egg/cream mixture a good whip and pour until shells are about halfway full. Open oven, pull out rack, set on rack and finish filling pie pans, stopping about 1/4" short of the rim.

Bake at 350 for 50-60 minutes, until the top is nicely browned and a knife comes out clean in center. Let cool 15-30 minutes before slicing (I never can wait that long! LOL!).

nom nom nom!!! 

I am always happy that we have two full quiches since I think this just gets better reheated as leftovers! Let me know if you try it and how it goes! 

Bonus tip: kids will eat just about anything if you promise them S'mores afterwards!! LOL! 

*, **  through experimenting, I have found a lower fat way of making this that I use now. Instead of 5 eggs and 1 1/2 cups whipping cream or half and half, I use: 6 eggs, 1 egg white, 2 cups of fat free half and half. I think it tastes just as good and takes a TON of the extra fat out. This is how I always make it for us! :)

*** I personally like things kicked up a notch (or five) with the spices and I usually double all three of the spices if it's for the adults. The kiddos prefer the original version.