This is not the quiche that I made so often for my kids as they were growing up. It is from a slightly earlier time. I don’t know what is mock about it. Perhaps it was made to extend smaller quantities of milk and eggs. Being desperately poor back then, it would have been important.
The pepperoni could be left out of this recipe. Other or no meat could be substituted.
I’m writing this, smelling it baking. I’ll be sooooo glad when it is ready to eat.
|Prep time||15 minutes|
|Cook time||1 hour|
|Total time||1 hour, 15 minutes|
|Allergy||Egg, Milk, Wheat|
|Meal type||Main Dish|
- 4 eggs
- 4 cups Milk (lowfat or 1% will work)
- 4oz Asiago Cheese
- 1/2 stick Pepperoni
- 6 medium slices Bread (Homemade whole wheat is always good)
|Preheat oven to 375|
|Slice pepperoni into thin circles. Quarter the circles. You end up with lots of pie shaped wedges.|
|Whisk eggs and milk together.|
|In a large baking dish, put in a layer of bread.|
|Cover bread with all the grated cheese and 2/3 of the pepperoni wedges.|
|Add a final layer of bread|
|Cover with remaining pepperoni|
|Whisk the eggs and milk a final time and gently pour mixture in to baking dish.|
|With a fork submerge bread so that it saturates with mixture.|
|Bake in oven for 50 to 60 minutes|