Mmmmm, Camp Quiche is Yumm-o!

Women like quiche. We like how fun it is to use different ingredients and the fact that you pretty much cannot screw it up. Men and kids like it because it's pretty dang delicious. At Camp, Sunday brunch featured deeeelicious homebaked quiche. Here's that recipe:

Camp GetAway Quiche
Each serves 6

1 9-inch pie shell, thawed (Camper Cathi strongly recommends Marie Calendar* brand, so we never stray)
4 eggs
1 cup milk
1 cup shredded cheese (Jack, cheddar, your choice)
1 tsp. seasoning of your choice -- Italian, Mexican, salt & pepper

Then pick 2-3 of such ingredients, NOT ALL:

1 pkg. (10 oz) frozen chopped spinach or broccoli, thawed and drained
1 can (4.5 oz) sliced mushrooms, drained
3/4 can (14 oz) diced tomatoes, drained - a full can is too much
3 slices cooked bacon, crumbled
1/2 cup cooked chicken, turkey or sliced sausage
Any other veggie you think sounds yummy, like bell pepper or chopped onion

Preheat oven to 375 degrees F. In pie shell, place your choice of ingredients from the bottom list. Top with cheese. In separate bowl, use a fork or whisk to blend together the eggs and milk. Carefully pour over the ingredients and use a fork to shift contents around a little so egg mix seeps thru. Place in oven on a cookie sheet or foil (it usually spills a bit) and bake 35 minutes. Wiggle the quiche to see if the middle is set, if not, bake another 5 to 10 min. When brown and set, remove from oven and let stand for 10 minutes before slicing.

* these come in packages of 2 pie shells. Make two quiches by doubling recipe. Sometimes we have extra ingredients, so we make a THIRD crustless quiche, known as a fritatta. MMMM. GREAT in the mountains, high altitude doesn't seem to affect it.