Real Recipes From Real Home Cooks ®

basic quiche and plus

Recipe by
Sher Mand
St. George Area, UT

This recipe was from my girlfriend at work back in 1979. Nancy made it as the Basic Quiche. See her handwritten recipe in picture. Over the years, I've changed it up to our tastes. Please be sure you do it too. Enjoy! Eat for Breakfast, Brunch, Lunch, Dinner and Snack.

method Bake

Ingredients For basic quiche and plus

  • 4 lg
  • 1 c
  • 1 can
    diced green chile peppers 4oz drained
  • 2 c
    milk (your choice) 2% whole
  • 2 dash
    white pepper and salt
  • 5 slice
    cooked bacon crisp
  • 2-1/2 c
    cheeses shredded
  • 1/4 pkg
    hot sausage in a roll cooked
  • 1/2 c
    spinach, frozen defrosted and dry
  • 4 lg
    mushrooms fresh quarters or sliced
  • 1/2 lg
    sweet onion chopped
  • 1/2 lg
    red bell pepper chopped
  • 4 dash
    cayenne pepper

How To Make basic quiche and plus

  • This my girlfriend from work in 1979. Over the years, I have changed the recipe to our tastes. I hope you will find your perfect Quiche.
    Basic Quiche: The FIRST SEVEN INGREDIENTS makes the Quiche. After that are Optional Ingredients and/or what YOU like. EXCEPTIONS are the white pepper and salt.
  • Pictured items I use.
    Pan to use: I use my Deep Pie Dish. Be sure to Lightly spray with vegetable cooking SPRAY. It prevents sticking.
  • Layering is important. Mushrooms like to float up.
I place my veggies and meats in a bowl and GENTLY mix by hand.
    Layering is very important for it to come out beautiful when you do OPTIONAL or YOUR INGREDIENTS.
  • 4
    Bake at 375° for 35 to 50 minutes.
  • 5
    Cheese shred into measuring cup(s). Do NOT pack. If you do Pack it, you will have a delicious hot dip!
  • 6
    Place your Cooked meats and veggies (except mushrooms) in a bowl. Gently mix by hand.
  • 7
    Place Shredded cheese(s) in the bottom. Top with mushrooms. Mushrooms have the tendency to float to the top.
  • 8
    Add gently the mixture of cooked meats and veggies.
  • 9
    The liquid mixture of Bisquick, Milk and Eggs need to be mixed well. I use an electric hand mixer. Please give it another mix just before pouring. Notice I placed the Cayenne Pepper in this mixture so I see the amount. "To Taste"
  • Be sure to mix the liquid again before pouring.
    Pour the liquid mixture over evenly.
  • 11
    Place in preheated oven 375°.
  • 12
    35 to 50 minutes. Depending on Altitude, oven accuracy and Just how much of your own choices to put in it.
  • 13
    Doneness is easy to tell. Coloring should be an even light brown. Best way, touch for firmness in the middle. A light touch and it should feel like a baked cake.
  • Please note: while the Quiche is settling, it is flattens a bit. That is absolutely perfect!
    Take it out of the oven to sit & firm up for 15 to 20 minutes. No worries, it will be plenty hot when you serve.
  • 15
    Presentation is always a nice touch. I used fresh Cilantro leaves only. Fresh tomatoes diced evenly. Chopped sweet onions. A little cooked bacon. A Tiny bit of cheese.
  • 16
    Slice and serve. Enjoy! BTW, if you happen to have leftovers, cover & refrigerate. I make it and always freeze each piece individually with plastic food wrap place in a large baggy to eat another time. Works great when camping and if you are serving one person. Heat by placing on a safe microwave dish 30 seconds at a time.