Last night we hosted our home fellowship group for Bible study and prayer. I decided I wanted to make something a little different for our snack/dinner meal. Several months ago my mom had given me a recipe for a "makes-its-own-crust" quiche, and I decided to give it a try. I've always been intimidated by making my own pie crust, so I thought this recipe would be an easy alternative
About half-way through the baking process I was shocked to see this in my oven:
This photo doesn't capture the quiche's true size, but this quiche is at least 3.5" deep! I quickly called my mom and asked her if she had indeed made her recipe in a 9x13" pan. She responded, "Well, maybe I split the mixture between 2 pans..." Our guests definitely had a good laugh when they saw the massive quiche. It was delicious and I'll be making it again... but in 2 pans in stead of 1!
In case you're interested, I've posted my mom's recipe below.
Egg Mixture Ingredients:
12 eggs
1 ½ cup all purpose flour
1.5 tsp teaspoon baking powder
1.5 or so teaspoon salt
Pepper
1 pinch cayenne pepper
1 quart half and half (next time I may just use milk)
Filling Ingredients:
Chopped sautéed onion, sauteed in 3 tablespoons butter.
1 lb pork sausage, browned and drained of grease (next time I'm going to try ham or bacon)
1.5 cups shredded cheddar cheese
1 package chopped frozen spinach, defrosted and drained
Instructions:
Use mixer to beat eggs and flour, add the other Egg Mixture Ingredients and stir until blended. Taste to make sure not too salty. Yes, take a taste of the egg mixture.
Distributute onions, sausage, spinach and cheese etc in bottom of a greased pan (1 very DEEP 9x13" pan or 3 8" square pans). Pour egg mixture over top.
Bake at 400°F for 30 – 35 minutes (longer for deep dish version), or until the top is nice and brown and the center of the quiche does not wobble too much. Do not overbake. Top with extra cheese to make it more attractive before serving.
Allow quiche to rest for 5 – 10 minutes before cutting to serve.
No comments:
Post a Comment