I’m not quite 100% yet, so this is an easy recipe. Easy, versatile, and great for using up odds and ends in the fridge. And tasty! Did I forget to mention that? Really, really tasty. I promise. Yum.

You can also tell I’m not 100% because my crust slid down into the pan in places, and the pics are sub-par. Ah, well. However, aside from its unsightliness, this recipe has a few things going for it. Eggs are the main ingredient, which is good on the old BG. The piecrust and milk add up to about 15g of carb per 1/8th of the whole, plus the carbs of whatever you add in, so it’s generally pretty light on carbs. Plus, did I mention it was easy?

1 rolled-up store bought pie crust (from the section with the pillsbury biscuits, in a long box)
6 eggs
2 cups milk (2% is best, but skim or 1% is ok)
1 large thinly sliced red onion
3 tablespoons italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated cheese (I like sharp cheddar, but swiss, blended shredded cheeses, and even feta are nice. Reduce to 1/2 cup for feta.)
olive oil

In addition, add whatever you like! Veggie lovers, add spinach and red peppers and zucchini, or asparagus, or artichoke hearts, or grilled eggplant. Meat lovers, add bacon, ham, sausage bits, chunks of grilled chicken, or italian sausage rounds. Omnivores, add it all!

Grease a pie plate, and unroll the pie crust and fit it in. Make the edges pretty if you feel so inclined.
In a skillet, put 2 tablespoons olive oil and turn the heat to med-high. Add the onion, and stir around till coooked and soft. Add the italian seasoning and salt and pepper. Stir around a bit more. Add whatever else you’re putting in your quiche, and stir some more, until all is soft..
Take the pan off the heat. In the bottom of the pie plate, on top of the crust, spread the onions and other add-ins. On top of that, sprinkle all the cheese.
In a bowl, mix the six eggs and milk until fairly smooth. Pour this into the pie pan with all the other stuff.
Transfer the whole thing carefully to the oven, and bake at 400 degrees.
Check after 30 minutes, but it can take up to an hour for the center to set. You can tell it’s finished when a knife inserted in the center comes out clean (there will be a bit of water on it, but only clear liquid). Let it stand for about 10 minutes before cutting and serving.

Oh, and the best part? You can buy all the ingredients, and make it, for around 6$. Assuming you don’t have to buy the spices.

Easy. Really. And good.

Recipe Thursday 9/7/06, Southwestern Fried Green Tomatoes
Recipe Thursday 8/31/06, Zucchini Frittata