• 2 Cups filling of your choice
  • 1/4 Cup Diced Onion
  • 1 Cup Shredded Cheese
  • 1 Cup Flour
  • 1 1/2 Teaspoon Baking Powder
  • 3/4 Teaspoon Salt
  • 1 Tablespoon Shortening / Butter / Margarine
  • 2 Cups Milk
  • 4 Eggs
  • 1/8 Teaspoon Pepper


  • Preheat oven to 400 F.
  • In your mixer combine the Flour, Baking Powder, Salt and Shortening.
  • Beat until the lumps of Shortening have broken up and mixed with the other ingredients – somewhat similar texture to the dry ingredients in Baking Powder Biscuits.
  • Add in the Milk and Eggs.
  • Beat on high for a minute until the dry and wet ingredients have combined well and the eggs have become slightly frothy.
  • Add the pepper and beat for another few seconds to mix it in. 
  • Grease 10″ pie plate or 8″ square pan.
  • Sprinkle the filling evenly in the bottom of the pan.
  • Sprinkle the onion over the top of the filling and add half of the Cheese on top.
  • Pour the liquid mixture into the pan over your filling, trying to keep the filling from congregating at the edge of the pan.
  • Sprinkle the rest of the Cheese over the top of the Quiche.
  • **Bake for 35 – 40 minutes until a straw or knife stuck into the middle of the Quiche comes out clean.
  • Let stand for 5 minutes then serve (also wickedly good cold!).

Makes 8 medium to large or 16 small slices.

Ingredients that have worked well for me as fillings include a cup of lightly fried bacon, yellow and red peppers, mushrooms, frozen mixed vegetables (especially peas), fried diced sausage, 1/2 inch squares of sliced ham.

** most recipes tell you to add all the Cheese before pouring the liquid into pan. My experience is that if you do that you end up with a more souffle-like quiche that usually falls flat as a pancake while cooling. Adding half the cheese after the liquid will keep the Quiche from rising quite as high during cooking and will not fall as spectacularly while cooling.

Note: We USED to make this about 3 – 4 times a month at our house and served it with either biscuits or crusty bread and a tossed Green or Caesar Salad. These days with two Gluten Intolerant people in the house the flour has gone by the wayside in favour of Gluten Free All-Purpose flour and an extra egg.

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