1 ready made, pie crust
2 ½ cups of “fixings”, chopped (you choose):
Tomatoes (make sure to remove the squishy center)
½ cup of milk
1½ cups of shredded Cheddar, Swiss, or Pepper jack cheese
Salt & black pepper to taste
First off, I have to say that my mother-in-law is a damn good cook. I aspire to be as good of an at-home cook as her and often wonder how this petite little woman manages to do it. At just shy of five feet tall she shares a closer resemblance to “Taz” the Tasmanian Devil spinning her way around the kitchen than an actual mom but she is just that…a mom. With a glass of red wine in her right hand and the remaining bottle in her left she effortlessly manages to cook and entertain for some very incredible parties, some of which have exceeded a hundred people. I figure cooking for four kids, three of which were strapping young lads, had to play some part in her culinary training.
When she taught me how to make this easy recipe I don’t think I knew then what a staple this quiche would become in our home. There are days when having a meal on the table feels like a chore, even for me, someone who truly enjoys cooking. I now stock up on pie crusts as I have found this to be a budget friendly meal option for my fam, and after a once over of the fridge those sneaky leftovers seem no longer blasé. Add a side of fresh fruit to make your "brinner" a healthy hit. Typically when thinking of quiche, I picture a fancy luncheon with ladies in ridiculously oversized spring hats and dainty white gloves but I assure you nothing fancy like that happens in my home. Maybe a few hat days due to bad hair and I have been known to don a sexy pair of cleaning mitts but whatever the wardrobe, I have indeed managed to perfect an array of this fancy pie and have served it for just about every occasion.
Before you can begin assembling your fancy new quiche you will need to first thaw your frozen pie crust. In a bowl, toss together your cheese and your choice of chopped fixings and then fill the pie crust. In a separate bowl whisk together the eggs and the milk and after you have added the fixings to the pie crust pour the egg/milk combination slowly over the top. Salt and pepper to taste and bake at 350 degrees for 45 minutes to an hour.
With mom-in-law’s support and permission I shall not selfishly keep her recipes just for my kitchen. This recipe of hers is just one of many fantastically edible contributions. Turns out Mom’s Quiche isn’t just titled that because it’s my moms, it’s titled that because it is for us…Moms.