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For dinner tonight, try this quick quiche recipe courtesy of my husband. He calls it his “3-2-1 Quiche” and he used to make it when he was a latch-key kid in the seventies. It’s one of the few things he cooks, and it’s excellent.
3 eggs
2 cups of grated cheese
1 cup of milk
1 pre-fab pie crust
flour for dredging
Preheat the oven to 325 degrees. In the meantime, saute whatever else you’re wanting to add to the quiche, like mushrooms or onions. Set that aside.
First grate the cheese. Then lightly dust the cheese with flour. This is supposed to prevent the cheese from rising to the top of the quiche and clumping together.
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In a bowl, mix together the flour-dusted cheese, milk and eggs. Then add the extras to the bowl. Stir everything and pour it into the pie crust.
Line the edges of the pie crust with aluminum foil to keep it from burning. Put quiche on a cookie sheet so the overflow doesn’t dirty the rest of the oven. Place it on a center rack.
Cook for about an hour or until the quiche passes the standard toothpick test. Then let it cool for 15 minutes before serving.
