Prep 10 mins
Cook 35 mins
This is the recipe that inspired me to purchase a Corning Ware quiche dish, not that it is an absolute requirement. A girlfriend from college (she and I were both returning adult students) gave me this recipe, upon my request, after she'd served it at one of our get-togethers. A crust forms as the quiche is baking. This can be served just about any time.
- 1 egg, beaten
- 177.44 ml flour
- 2.46 ml salt
- 0.59 ml pepper
- 236.59 ml milk
- 29.58 ml onions, chopped
- 59.14-236.59 ml ham or 59.14-236.59 ml Canadian bacon, chopped
- 29.58 ml green peppers, chopped
- 170.09 g swiss cheese, shredded
- 170.09 g cheddar cheese, shredded
- 113.39 g can sliced mushrooms, drained
- Mix half of both cheeses with all other ingredients.
- Put into greased 8-inch pyrex pie pan (or quiche dish).
- Bake at 425 degrees F for 30 minutes.
- Sprinkle with remaining cheese.
- Bake 2 minutes more or until cheese begins to brown on edges.
- Cut into wedges or squares and serve immediately.
- Note: Can be baked in a 9 X 13 glass baking pan if recipe is doubled.
SUPERB!! I made this tonight for dinner for a change, DD frowned at it and asked for seconds :-) Instead of swiss cheese I just used all mild cheddar, and a green onion too. Thanks for a good recipe!
This quiche is a lovely dish to serve to guests. I made the dish following the instructions given, but I did use green onions instead of regular onions. I don't think that altered the taste of the original recipe. The flavor was wonderful and it was very easy to make. I followed your advice, Cindy, and made it in a quiche pan. It turned out so pretty! Thanks for sharing this wonderful recipe.
It was an okay basic crustless recipe. I found it to be a little more firm that I typically like in a quiche and in need of some more seasoning, perhaps chives or rosemary. Otherwise, it had a good flavor and was very simple to make!