Quiche is a great dish to make that can be reheated and eaten throughout the week. I make it in a really lazy but delicious way, by buying $1 tubes of store-brand crescent rolls and using that as the crust.
- 4 eggs
- 1 cup milk
- 2 tubes crescent roll dough
- Whatever veggies and meats you have lying around aka mixin’s
- Diced caramelized onions & mushrooms
- Chopped broccoli
- Diced carrots
- Chopped bell peppers
- Canned green chiles (for a southwest style quiche, use 3 colors of bell pepper, green chiles, and ancho chile powder)
- Diced bacon
- Diced ham
- Diced green onion
- Cubed sweet potato or regular potato
- 1 cup shredded cheese (put on top in last 10 minutes of baking)
- Salt, pepper, garlic salt to taste (usually like 1/2 tbsp. of each)
- Preheat oven to 350F.
- Coat the pan (9″ round or whatever you have lying around) in spray oil, then line it with the crescent roll dough. Bake this for about 7 minutes.
- While the dough bakes, beat the eggs, milk, mixin’s, and seasoning into a bowl.
- Remove the dough pan from the oven, allow to cool for ~3 minutes then pour the egg mixture in.
- Covered exposed dough edges in foil to avoid burning, then place pan into oven.
- Bake for ~30 minutes, then add cheese on top, remove foil, bake for another 5 minutes.
- Remove and allow too cool… then eat!