Quiche Recipe for Mimi

Ingredients: Can be made without the meat for a cheese and vegetable quiche
2 9-inch deep-dish pie shells (I use frozen, and do not blind bake mine)
One to 2 pounds of ground meat such as sausage, hamburger, or ground turkey
2 cups of grated cheese of any kind you like
2 cups of cream (can use any kind of milk, but cream gives best texture)
6 eggs
onions or other vegetables that you like, chopped up
any seasonings of which you are fond. I especially like oregano and basil.

Preheat oven to 375 F. Brown ground meat and drain. Divide between the 2 frozen pie shells. Layer chopped onions or other vegetable on top of meat. Divide the cheese evenly between the two, spreading it and patting it down. Sprinkle the seasonings over the layers. Beat the eggs and add the cream, then pour this mixture over the top of the filled shells.

Bake for approximately 30 minutes, or until center is firm and no longer wobbly. Allow to cool slightly, in order to set. Keeps for a week in the refrigerator.

This makes an excellent breakfast during the work week. Just cut a slice and microwave for 30-45 seconds, then you have a low-carb and filling meal that will sustain you all the way until lunch. The ingredients can be adjusted to make it lower-fat.