Rustic Breakfast Quiche

Rustic Breakfast Quiche

6 Eggs (duck eggs make great quiche)
1/4 c Milk
Bacon, Ham or any leftover meat
Onions
Peppers
Potatoes (precooked)
Pie crust
1 t Butter, melted

I make a double pie crust because we like our pies crusty and rustic. Spray or butter pie pan. Make pie crust as usual and drape in pie pan.

Layer precooked potatoes cross the bottom about 2 to 3 slices thick (they'll float in the egg mix and distribute throughout the Quiche).

Whisk the eggs and milk together well so they'll be fluffy. Add the meat, onions peppers and whatever else you like to the eggs and mix well. Pour the eggs into the pie crusts over the potatoes.

Add a sprinkling of cheese (we like cheddar). Fold the edges of the crust over to make a nice rim. Be careful not to push the edges down or the egg will leak out. Lightly drizzle the crust with butter and bake at 350. deg for about 45 minutes.

I found that the pyrex pans take about 45 minutes and the metal deepdish pan takes about 65 minutes.

Serves 6 to 8, or 3 teenagers

To freeze, allow to cool a bit and remove from pie pans. Cool on cooling rack or cool each side for 30 to 45 minutes. They should be cooled completely before freezing. When ready just put them each in a gallon freezer bag or whatever you use.

To reheat, sliced thawed quiche into 6 or 8 slices. Wrap slices in foil ( leave spaces between slices for heating ) and heat in 350 oven for 20 to 30 minutes.

Serve with slices of fresh tomato.

You can change and add all kinds of things. Anything you think would make a great omlet would make a great breakfast quiche.