Nana’s Quiche

Nana's Quiche

In our family we have at least three different variations on recipes. Here’s one of my favorites (and easiest!) with a few of my own additions. To change up the flavor, you can add almost any type of vegetable or meat. Enjoy! (Makes 2 pies)

2 pie crusts, frozen
1 c. diced green pepper
1 c. leeks, chopped
1 c. diced chorizo sausage (precooked)
1 c. mushrooms, chopped
1 c. milk
2 c. shredded cheese (I use a blend of mozzarella + colby jack)
4 eggs
1 c. dry white wine
1 c. Bisquick
1 tsp. fresh rosemary
Salt and Pepper, to taste

Directions: Quickly sauté the leeks, mushrooms, and green peppers in a touch of olive oil just until they’re softened. I usually add the salt and pepper to the veggies while they’re cooking. Layer all of the veggies and meat on the bottom of the pie crust. Layer on the cheese. Mix together the milk, eggs, wine, Bisquick, salt & pepper, and rosemary. Pour over the veggie + meat mixture (do not stir). Bake at 375 degrees for 35-40 minutes. Let rest for 10-20 minutes. Can be served warm or chilled.

*Tip: To keep your pie crust from burning on the edges, cover just the edges in aluminum foil. Remove the foil for the last 15 minutes of cooking.

Image via Just a Good Recipe
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