Quiche

On Friday, at my Investment Cooking Class, we made Quiche filling to freeze for future use. I love having homemade convenience mixes in my freezer and pantry; and, this one is so simple. The nice thing about Quiche is that it is so versatile. Any combination of cheeses, leftover cooked veggies or meat can be used making this a frugal way to eat up food that might otherwise go to waste. And, you can even bake this without a crust, making this recipe even simpler to make.

  

Quiche

4 eggs

1 ¼ cups of milk

2 cups grated cheese (Swiss, Monterey jack, mozzarella, cheddar, etc. or any combination of these)

½ tsp. salt

½ tsp. pepper

½ tsp. nutmeg

1 can (4oz.) diced green chilies

Whisk together all ingredients and pour into a zippy bag. Freeze. Or, pour into a well greased pie pan, non-stick oven proof skillet, or prepared pie crust. Bake at 350˚ for 35 minutes or until golden and set.

For Frozen Filling: Thaw overnight. Pour into a well greased pie pan, non-stick oven proof skillet, or prepared pie crust. Bake at 350˚ for 35 minutes or until golden and set.

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This post has been linked to Mop It Up Mondays.