Quiche

Dear Boys,

Practically a whole meal in a pie.

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It works for breakfast, brunch, lunch or dinner.

What’s not to love about quiche?

You begin with a crust.  These were on sale at Kroger and taste great, but we’ll learn how to make homemade crust on another post.

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They are located beside the refrigerated, canned biscuits and have two per box.  They come in a tube that you just unroll onto the pie dish.

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Rather than cut away any extra, I tuck it under itself. The more pastry, the better!

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In the above photo, see on the left how the crust is hanging over the edge, and on the right it is folded under?  Just work your way around the dish until you have completed the entire circle.

Next you’ll want to crimp the edges so that your crust looks all professional.  This pie dish with the fluted edge takes all the work out of it.  Just press at every indention.

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It will look like this when you’re finished.

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Now you get to decide what you want in your quiche.  Oh, the possibilities!  Options include bell peppers, chicken, mushrooms, caramelized onions, sausage, ham, shrimp, spinach, pecans, bacon, any kind of cheese . . .

This one is pretty simple.  It has one cup of sausage

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and one cup of cheddar cheese.

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To make the filling, in a bowl or quart jar, combine 4 eggs,

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Well done, Will!

1/3 cup flour, 1/2 tsp. salt, 1/8 tsp. pepper,  and 1 cup milk.

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You can whisk all of this, but I think an immersion blender works best.

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Pour the egg mixture over the meat and cheese.

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Bake at 375 degrees for 40-50 minutes.  It should be golden on top, and a knife inserted in the center should come out clean.

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Enjoy!

Love you,

Mom

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