The wonderful thing about quiche is you can put just about any combination of things in it and it always turns out great. Quiche is a wonderful opportunity to use up leftovers. For example if you make a roast chicken and have carved up the odds and ends pieces, you can dice a vegetable and toss in a little cheese and you've got a quiche! I happen to love a ham and cheese quiche and it was what I had on hand so it's what I made, but you can get creative!
8 oz ham, diced
6 oz gouda cheese, diced
dried oregano to taste
salt and pepper
1 tube crescent rolls
1/2 - 1 cup milk*
Preheat your oven to 350F. I use a shallow pie dish for my quiche and just grease it lightly with some cooking spray.
Next you want to unroll the crescent rolls and place them into the dish with the pointed ends in the center. There will be a little room between them, just try to keep them evenly spaced. Your then going to use your fingers to press the seams together, if you end up with a little extra in the middle like I did, you can use it as "glue" in other spots.
In the ingredients I noted 1/2 to 1 cup of milk and 1 to 2 eggs. If you are making mini quiche or if you have a lot of filling, you might only need 1 egg and 1/2 cup milk, however, in a less crowded quiche and many times in a full size quiche you will need 2 eggs and 1 cup milk. These should be beaten together and poured evenly into the quiche. I suggest starting with the 1 egg and 1/2 cup of milk and adding more if necessary.
What do you like in your quiche?