Cary and I recently went to the Puffy Muffin for lunch.  One of the nice things about the Muffin, as I like to call it, is that they have all sort of pre-made delights that you can take home.  Cary mentioned we could get a quiche and have it for breakfast throughout the weekend.  I thought this was a lovely idea and went to the counter to see what kinds of quiche they had and the price (YIKES).  After picking myself up off the floor and Cary mentioned he felt a great disturbance in the force later on, I realized I had the Puffy Muffin Cookbook and off I went.

This cookbook is filled with delicious, easy Southern recipes.  I LOVE it. (On a related note, I wished it had the Mocha Crinkle Cookie Recipe….)

The quiche recipe is surprising simple.   Preheat the oven to 325 degrees.   Combine the following ingredients and mix with a wire whisk.

• 5 eggs
• 1/2 cup of half and half
• 1 1/2 cups of cream
• 1 tablespoon of flour mixed with 1/4 cup of water

Sprinkle one cup of any kind of shredded cheese (we used a mixture of different kinds of cheddars) in the bottom of a deep dish uncooked pie shell.  Next layer any herbs you feel like and 1 cup of add-ins (broccoli, ham, bacon, sausage, asparagus, onions, spinach, mushrooms, peppers, etc).   We used a little pepper and 1 cup of ham.   In the future I’m going to add a little cayenne pepper.

Pour the egg and cream mixture into the pie crust.   Even though we had a deep dish pie crust, we had a little bit of the mixture left over.  Bake for 1 hour or until a knife inserted in the center comes out clean.

Quiche is normally served warm, so you need to let it sit for about 20 – 25 minutes before serving.  I opted to cook it the night before serving and re-warm the next morning.