It Really Never Ends (and Wendy’s Wonderful Quiche)

This housework nonsense never, ever ends. Painting, mowing, laundry, dishes (when did we stop eating directly out of containers? Sometime after college? Let’s go back to that, please), MORE LAUNDRY (this insistence on clean clothes is ridiculous), animal care, electrical issues, garage door malfunctions, tree trimming, cooking, grocery shopping, neighbor-placating, etc. etc. etc. The et ceteras could go on forever. And really, I love our house, I ADORE our house, but could it just cool it for a while? I am tired and cannot wait to get to the point where I step back and say, “Okay, that’s good enough for now.”

Which brings me to this quiche. Oh, this quiche. My amazing, lovely, gorgeous, talented, strong-as-hell maid of honor, Wendy, gave me this recipe a few years ago so I could make it and bring it to brunch. It is simple, delicious, and best of all, it’s really amenable to change. You can leave out the onions (or forget them, like I did last time), you can substitute broccoli for spinach, or add ham, or do whatever. This is a quiche that goes with the flow. It’s relaxed. And it’s delicious.

Wendy’s Wonderful Quiche

Preheat your oven to 350F.

  • 1 deep dish pie crust (just get the frozen kind that comes with two crusts–you can bake from frozen and your guests will think you worked super hard to impress them)

Mix together:

  • 4 eggs
  • 1C half & half
  • 1/2C mayonnaise
  • 2T flour
  • dash of salt and garlic powder (or whatever spices you want; this quiche is laid-back, after all)

Fill pie crust with:

  • 1/2C chopped onions
  • 8oz shredded cheese of your choice
  • 1 package chopped spinach, drained (or 1C [or so] broccoli, chopped, or whatever you want)
  • optional: ham, turkey, bacon, sausage, etc.

Mix that around so everything is evenly distributed, then carefully (CAREFULLY) pour the egg mixture over the cheese mixture.

Bake 45-60 minutes (depending on your oven; up here at altitude, I baked mine for around 50-55 minutes), or until it’s browned and not super jiggly. There might be some oil on top when you take it out, which you can blot with a paper towel. Let it sit for 5 minutes before slicing up.

 

Thank you, Wendy!!

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