Easy Quiche Base for Quiche and Casseroles

Cooking Instructions

I am giving my grandmother\'s quiche recipe that she created while being a missionary in China in the late 1930\'s. I not only found it made a wonderful, puffy quiche, but also a fantastic casserole using leftover meats and veges. There is a trick to this: Separate the eggs Using a whisk or mixer/food processor (faster), put in the yolks of the eggs, bread, cheese, and seasonings and mix well. I have also added fiber (wheat germ) to this (about 3 Tbs.) and it did very well for those who are looking for a more fiber-rich fare.

In a separate bowl, beat the egg whites until stiff. Gently fold the egg whites into the yolk mixture. At this point you can pour the batter into a pie or cake pan and cook for about 30 mins. at 350 or until a toothpick comes out clean and the top is golden.

If you are going to meats and vegetables (leftovers are wonderful for this) pour a bit of the mixture into a casserole dish. Add meats and veges, then pour the rest of the mixture on top. Again, bake at 350 for about 30 mins.