It’s a groaner of a title, I know, but I couldn’t resist it! It’s an early week blog entry in light of the fact that I feel terrible about not posting regularly on past Sundays. Tonight’s dinner is considered another method recipe-you have the basis, and then you can change up what you put into your quiche. This recipe couldn’t be any easier, and it’s a great way to use up any potential leftovers you have in the fridge and just aren’t quite sure what to do with them.
Fridge diving, I managed to find some red bell pepper, onion, Parmesan cheese and Italian sausage to put in our quiche. Of course, you can prepare this dish with fresh purchased ingredients and mix things up and make a ham and onion quiche, spinach mushroom and bacon quiche, or even a simple broccoli and cheddar quiche. Once you have the method down, the combinations are only limited to your imagination. Here’s the recipe:
• 1 ½ cups shredded cheddar cheese
• 2 tablespoons flour
• 1 cup milk
• 3 eggs, slightly beaten
• ½ cup grated Parmesan cheese
• 1/2lb Italian sausage, cooked and cut up into small pieces
• ¼ cup chopped onion
• 1 small red pepper, seeded, and diced
• 1 9 inch unbaked pie shell
• 1 dash pepper
In a medium sized bowl, toss the cheddar cheese with the flour. Add milk, eggs, Parmesan cheese and pepper; mix well. Pour into unbaked pie shell. Bake at 350° for 50-60 minutes or until set. Serve with a side garden salad for a light lunch or with home fries and toast for a fancier breakfast at dinnertime.
Happy Eating!
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