Saturday, May 30, 2015

Peach Quiche

This is a pantry friendly recipe that I developed because I didn't have the money to buy 1/2 and 1/2 or cream to make quiche, but really wanted something different for dinner.  So, I came up with a recipe that called for evaporated milk instead.  It also calls for canned peaches to go with the pantry friendly theme as well.  This is a recipe that really sounds kind of odd at first, but trust me, try it.  It's definitely a different dish that would be great for breakfast or dinner.

If you don't have a pie crust or can't do a crust due to allergies or something you could easily make this crustless.  Just be aware that you'd have to scoop out the final product instead of slicing pie slices.

Peach Quiche

  • 3 eggs
  • 1/3 Cup mayonnaise
  • 1/2 tsp.Cinnamon
  • pinch of ground nutmeg
  • 1/2 can, or 6 oz, evaporated milk
  • 1/2 cup shredded cheddar cheese
  • 1 can sliced peaches (15 oz) well drained
  • 1 prepared pie crust (I used a prepared frozen pie crust I had)

Preheat oven to 350 degrees

Place cheese and peaches in prepared pie crust (I like to lay them evenly around the edges, kind of in a fan pattern and then fit the small pieces in the center.  That way it's all evenly dispersed).

Place eggs, mayonnaise, cinnamon, nutmeg and milk in a bowl and whisk to combine thoroughly.  Pour mixture over peaches and cheese.

Place on a baking sheet (in case of boil over) and place in preheated oven.  Bake for 45 minutes or until firm to the touch (kind of like Jello).  Cool quiche at least 15 minutes before slicing.
This is excellent served with breakfast sausages for a breakfast dinner or a brunch type of breakfast.  You can eat leftovers cold or warmed up.  Both are excellent!

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