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.
