There are so many possibilities for today's quiche recipe that we hardly know where to begin with the ingredients list. You can substitute just about any vegetable for another, any type ham for another and any cheese for another. The only thing that can't be changed is eggs -- unless, of course, you are used to cooking with egg substitutes or whites only. They will work just fine, too.
The key to the velvety texture is mixing the eggs and cream base until frothy, pouring it directly over the veggies, ham and cheese already in the crust, and baking immediately.
The flexibility doesn't stop with the ingredients. This easy entree is perfect for breakfast, brunch, lunch or dinner. Serve with fruit and a muffin at breakfast or brunch, and a salad and French baguette smeared with whipped butter for lunch or dinner.
Bon appetit!
Contact Beverly Mills and Alicia Ross via their Desperation Dinners website at www.kitchenscoop.com.
