Everything But the Kitchen Sink Quiche Recipe

Sometimes you open up your refrigerator and you have a few random ingredients, and plenty of eggs. The best part of this is that these random ingredients are good options for a quick meal that is packed with protein and will keep you full.

Here are the ingredients you need in order to achieve a great quiche that includes a bunch of random ingredients from your refrigerator.

For the Crust

1.5 cups flour

2 tablespoons sugar

3⁄4 teaspoon kosher salt

1 stick unsalted butter, softened

1.5 tablespoons cold water

Quiche Filling

1⁄2 pound sliced sandwich meat, such as ham or turkey

6 large eggs

1⁄2 cup whole milk

1⁄4 cup sour cream

2 teaspoons kosher salt

1⁄2 teaspoon black pepper

1 cup shredded cheese, such as cheddar

1⁄2 cup whatever veggies you have in your fridge leftover!

Source: colossusbakery.com

Here are the instructions for creating and baking this everything but the kitchen sink quiche:

First, you need to heat the oven to 375F.

In order to prepare the crust, you need to combine the flour, sugar, and salt in a bowl. Add the butter and mix until it is in small pieces and well distributed. Add the cold water, mixing just until the dough begins to come together and then stop so you don’t overmix it.

Dump the dough out of the bowl, then gently clump it together with your hands to form a 1-inch-thick patty. Wrap in plastic wrap and put it in the refrigerator to rest and chill for 30 minutes.

While the dough is chilling, it’s time to prepare the filling:

Griddle the sandwich meat in a hot, ungreased skillet or pan until browned. Let cool, then cut it up how you like it.

Crack the eggs you want to use into a bowl and whisk in the milk, sour cream, salt, and pepper. Stir in the cheese, onions, and sandwich meat.

Take the dough out of the fridge and, on a lightly floured work surface, roll it into a 12-inch circle. Put a 10-inch pie dish upside down on the dough and flip the two over. Using your fingertips, gently press the dough into the pan, then crimp the crust around the edges.

Pour the filling into the crust and bake for 30 to 45 minutes, until the eggy center is just set, unless you want it more cooked. Keep a close watch! For a perfect top, broil for a minute or two at the very end of the baking process. Cool slightly before slicing and serving.

Source: southernliving.com