I wanted something light and easy for our supper this week so went to an old
standby given to me by my good friend, Thelma Boese, who has been gone a
number of years but who I remember fondly every time I fix this recipe. It is the
easiest quiche I have ever seen anywhere and it can also be the lowest calorie
wise.

Have you always thought of quiche as a classic French dish? I have, but I found
that its actually origin was Germany in the medieval kingdom of Lothringen,
which later became know as Lorraine. The word “Quiche” is from the German
word, Kuchen, , meaning cake.

The original “quiche Lorraine” was an open pie with a filling consisting of cream
custard with smoked bacon. It was only later that cheese was added. The
bottom crust was originally made of bread dough, but that has long since
evolved in a short puff pastry crust.

Quiche became popular in the U. S. during the 50’s. Because of its primarily
vegetarian ingredients, it was considered a “unmanly dish”, hence, “real men
don’t eat quiche.”

Personally, we really like it as it can be used for lunch, breakfast or even an
evening snack.

Easy Quiche

½ lb chopped ham, or bacon, cooked crisp and crumbled
1 ½ cups cheese, shredded Swiss or Cheddar
1/3 cup green onions, sliced
½ cup sour cream (or light sour cream)
½ cup mayonnaise (lite if you like)
½ cup milk
2 eggs, slightly beaten
1 T. cornstarch
1 cup chopped broccoli or spinach, cooked (I used almost 2 cups broccoli this
time, as I wanted more vegetables and used only 8 slices of bacon.)

1 ready made pie crust

Prepare pie crust and use a large 10 inch pie pan (smaller usually runs over).
Preheat oven to 350 degrees. Layer broccoli or spinach, bacon or ham, green
onions, then cheese in that order in pie shell. Beat eggs, then add milk, sour
cream mayo, and cornstarch. Pour mixture over other ingredients. At this point
you may put in freezer for later use or bake in oven for 1 hour. If crust gets too
brown cover edges with aluminum foil or one of those wonderful pie protectors
from Pampered Chef.