We had a wonderful Thanksgiving! I hope you did as well. Our son, Troy, his wife, Kim, and their baby, Peyton, came to visit for the week. It was so wonderful to have this time to get to know the newest member of our family better. Peyton is our fourth granddaughter, and what a blessing she is.
On Friday morning I needed something for breakfast and remembered this quiche recipe. I didn't have all the ingredients so I needed to improvise with what I did have. The quiche turned out very good and was very easy to put together. It helped that I had left-over pie crust in the freezer to use. This recipe is an adaptation of "Mama's Quiche" from my San Francisco a' la Carte cookbook. A terrific cookbook. Blessings...
Recipe:
1 egg
4 teaspoons all-purpose white flour
1/2 cup mayonnaise
1/2 cup fat-free 1/2 and 1/2
10 ounces medium cheddar cheese, shredded
1 4-ounce can diced green chili peppers ( I used mild)
1 tablespoon finely minced onion
1 prebaked 9" pie crust
Preheat oven to 350 degrees. Beat egg with a wire whisk, blend in the flour, and then blend in mayonnaise. Add the 1/2 and 1/2 and blend well. Fold in the cheese, chilies, and onion. Spread the mixture evenly into pie shell and bake for 45 minutes, or until a knife inserted into the center of the pie comes out clean.
Yield: 4 to 6 servings
Note: I have not tried this recipe with "lite" mayonnaise, so I do not know if it would work.
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