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Nutrition Facts
Serving Size 1 (400g) Recipe makes 2 servings
Calories 940
Calories from Fat 577		(61%)
Amount Per Serving		%DV
	Total Fat 64.2g	98%
	Saturated Fat 26.4g	131%
	Monounsaturated Fat 22.6g
	Polyunsaturated Fat 10.4g
	Trans Fat 0.0g
Cholesterol 613mg		204%
Sodium 1720mg		71%
Potassium 785mg		22%
Total Carbohydrate 45.9g		15%
	Dietary Fiber 0.6g	2%
	Sugars 3.6g
Protein 43.7g		87%
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Basic Quiche

Recipe #99254 | 1 hour | 10 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: Mama Tia
Sep 6, 2004

A very basic recipe for a tasty meal with endless possible variations.

SERVES 2 -4 , 1 quiche (change servings and units)

Ingredients

5 large eggs
3/4 cup milk
1 frozen 9-inch deep dish pie shell
2 cups shredded cheese or chopped drained cooked vegetables or diced deli meat, any type (or chop up leftover slices) or any other cooked diced meat or ground beef or seafood or poultry

Directions

1
Preheat oven to 350 degrees Farenheit.
2
Beat eggs in a large mixing bowl.
3
Add filling and milk and mix well.
4
Pour mixture into frozen pie crust.
5
Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean.
6
Serve with a crisp green salad or maybe some fresh fruit on the side.

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Featured Reviews for This Recipe

From: DebS #2

On Oct 21, 2009

This was so easy and turned out great! I added 1 tomato and Italian cheese mix and a little Italian seasoning. I love the fact that the basic recipe is so easy and so versatile!

0 people found this review helpful

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From: Dais

On May 3, 2009

Fast & easy. I used eggbeaters (1-1/4 cups) and fat free 1/2 & 1/2. Added fat free shredded cheddar, coarsely chopped baby spinach, chopped red onion, sliced baby bellas, chopped fresh parsley and salt & pepper. Tons of possibilities!

2 people found this review helpful

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From: Felix4067

On Jan 5, 2005

Exactly what I was looking for! I did mine with sliced smoky links, crumbled bacon, sliced mushrooms, green pepper, onion, and cheese. Word to the wise: You really do need a 9-inch pie shell, and if you're using extra-large eggs, you should cut back by one, or it'll overflow.

10 people found this review helpful

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From: eatrealfood

On Jun 16, 2005

great prototype recipe - the proportions are good and the variations are limited only by the imagination. i used whatever i had on hand - roasted orange bell peppers,mushrooms, cheddar and plum tomatoes. was a very satisfying meal.

4 people found this review helpful

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