milk or cottage cheese (optional)
sausage, bacon, etc (optional)
vegetables (onions, peppers, squash, or whatever you have on hand)
oil or lard
Preheat oven to 350
Heat oil in skillet. I prefer an iron skillet because I can transfer it directly to the oven to bake the quiche. If you don’t have an iron skillet, use what you have, but keep in mind you will need to transfer everything to an oven dish. Saute the vegetables in the oil. While the veggies are cooking, in a separate bowl, whisk the eggs. Add milk and cottage cheese to the eggs, if desired. These will make the quiche “fluffier” and will make more (if you have kids who are going to gobble it up). The number of eggs you need will depend on whether or not you add milk or cottage cheese. You can also add grated cheese and cooked meat to this mixture. My kids like it when I add cooked sausage.
Once your veggies are cooked, make sure there is still a little oil in the pan. Add more if needed, then pour the egg mixture into the hot oiled skillet on top of the veggies. Turn the temperature to low and allow the egg mixture to set for a moment.
Next, place your skillet in the oven and allow the quiche to finish cooking for about 20 minutes. Depending on the amount you have made, it may take a little longer. Generally the veggies and meats rise to the top of the quiche.
OPTIONAL PERSONALIZED MUFFIN METHOD
Pour the egg mixture into the muffin pan, then add the veggies and meats to each muffin.
1 lb cube steak
1/2 tsp salt, 1/8 tsp pepper
3 tbs oil
1 tbs brown sugar
1/2 tsp dry mustard
1/4 cup water
2 tbs worcestershire sauce
1/4 cup flour
1 medium onion, chopped
1 green pepper, cut into strips
1/2 cup ketchup
2 tbs vinegar
Coat meat with mixture of flour, salt, and pepper. Brown meat in oil with the onion and green pepper strips. Stir in brown sugar, mustard, ketchup, water, vinegar, and worcestershire sauce. Cover and simmer 15 minutes or until steak is tender.