Today I made a version of my dear friend, Sharon’s quiche recipe. Ours was made with a crust and a sausage version. It was delicious, as always. Our household has an over-abundance of eggs presently so I’m trying to help lower the numbers.
As usual, I’ll make plenty of this quiche so I have some for lunches.
In our present economy many families are giving up on having meat for every meal and reaching out for a good egg dish instead. Next weekend it may have to be French Toast, I’ve been having a ‘hankering’ for it all week.
We are preparing for the grand opening of our new food pantry, here in Branson West. It’s been quite an undertaking and tomorrow we will hopefully finish it off for the grand opening, on Tuesday. It has been an exciting journey bringing a 24/7 pantry to our community. It is located beside the Ignite Church on highway 413.
This week I’m planning on taking a deep breath after the grand opening on Tuesday evening. For the past 10 days it has been push and hustle to get things completed before the ribbon cutting ceremony. There’s one thing I’m not good at and that is waiting until the last minute to get something accomplished. This project has certainly had its’ share of stress issues.
I’m going to shorten things up this week and share the recipe and history with you. Engage in something fun this week, I know I need to. Let the house go and create more joy in your daily walk. Simply Yours, The Covered Dish. www.thecovereddish.com.
9 eggs, slightly beaten
3 cups sour cream
3 cups shredded Colby jack cheese
1 cup parmesan cheese
1/2 cup flour
1 tablespoon dried onion flakes
Prepare a 9 x 13 baking dish by spraying with vegetable spray or greasing with butter or oil. Place quiche ingredients in a large bowl and using a spoon and whisk blend well. Pour into the pan and cover with foil for the entire baking period. Bake at 350 degrees for approximately one hour. You can tell if it is done if a thin knife inserted in the center comes out clean. Sometimes you can just tell by the look/firmness of the quiche.
You can easily add spinach, fresh mushrooms, cooked crumbled bacon, fried sausage or other favorite ingredients to the bottom of the pan and then pour in the quiche. Change the cheese combinations to make your quiche even more unique. I can easily see a Mexican or Italian Quiche.
Nore: This can be made the night before and refrigerated.
This recipe comes from my mentor & friend, Sharon L. Short, of Platte City, Missouri. Sharon taught Kindergarten and I taught music at Platte County RIII School District for many years. I watched and learned from Sharon at every turn. When I ‘finally’ got married in l998 Sharon helped me orchestrate my wedding. The morning after the wedding we gathered with family and friends and enjoyed many variations of this quiche. Throughout the years I watched Sharon make this dish for ‘many’ events. Sometimes I thought every household in Platte County must have this recipe!
Really looking forward to making this quiche. Cooking for 1 so I will play around with the measurements. Here’s my question: does this recipe make a crust, or do you have to pour this in a prepared crust—like making one yourself or using a store bought one? Sorry if this question seem dumb. I like a crust on my quiche.
You may remember me from Silver Dollar City. I took several of your classes at the Culinary and Crafts House and also brought you some cookbooks. I am not collecting cookbooks anymore except for ones from Junior Leagues throughout the world.
Hope things are going well for you. Happy Holidays!