Thank you, everybody! Your recipes lead me to believe that making quiche is easier than I thought.
Outdoor Girl -- Oh, my. Your Mom's recipe sounds divine. I like the cream cheese ingredient. (I've had scrambled eggs with bits of cream cheese, Yum!)
Thanks to all that suggested pre-cooking the "hard" veggies. If I went off on my own, I wouldn't have done this.
If I use fresh spinach, would I have to sautee or pre-cook in any way?
Sammycat -- you're the only one that uses flour "1/2 Cup self raising flour" does the flour fluff up the eggs? I assume it has to be self raising, not any old flour would do, right?
For the crust, what is "blind bake" and how do you do this? What is the benefit?
Grocery shopping tomorrow -- I'm thinking about spinach, mushroom, onion, cream cheese and diced ham (maybe a finely diced jalapeno pepper for some spice?) . . . with tomato around the edges.
Using MummySweet's "3 cups solid filling" rule, I'll also use the majority recipe of 3 eggs and 1 cup milk.
Bake at 350 until done.
(Or maybe the 4 eggs, flour and 1-1/2 cups milk. Depending on an answer to my flour question
It seems, to me, that the flour will add some fluffiness to the eggs.)
Quiche for dinner tomorrow! I'm excited!