Self Crusting Quiche Recipe

Self-Crusting Quiche
3 eggs
1/3 C. all-purpose quick mix (SEE post #2 in this thread, for how to make your own quick mix)
1 1/2 C. milk
1 tsp. minced dried onion (or 1/2 tsp. onion salt)
salt and pepper to taste
1/2-1 tsp. herbs of your choice (parsley, thyme, oregano)
1 C. shredded cheese of choice ( I love swiss or cheddar)
1 C. finely chopped meat, crumbled bacon, sausage or cooked veggies (little bits of leftovers make a great filling!)

Preheat oven to 325 degrees. Coat a 9" pie plate with cooking spray. Layer meat and cheese in bottom of pan.

Combine rest of ingredients in blender and mix about 1 minute. Pour over cheese and meat. Bake 30-40 minutes until toothpick comes out clean. Serve warm or cold.

Self-Crusting Quiche

 

All-Purpose Quick Mix

5 lb. bag flour (20 Cups)
4 C. nonfat dry milk powder or buttermilk powder
3/4 C. baking powder
2 Tbsp. salt
1 Tbsp. cream of tartar
5 C. vegetable shortening

In a large bowl, sift together the dry ingredients. With Pastry blender (or your hands)
cut in shortening until mixture resembles cornmeal in texture. Store in airtight container.

~Use 1/2 whole wheat flour, if desired.
~Cut recipe in 1/2 for smaller households.