Need a good simple quiche recipe

our favorite is ham.....i just buy a pi crust, dice up ham and swiss cheese and put in the bottom....maybe some cooked onion..i like it kids dont alot....then i beat my eggs with 1/2 and 1/2 pour over and cook....

tri some small diced carrots...cooked before you add of course...peas???

does he like veggies raw with dip??

good luck

Ham 'n' Cheese Quiche

Ingredients:

• 2 pastry shells (9 inches)
• 2 cups diced fully cooked ham
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 2 teaspoons dried minced onion
• 4 eggs
• 2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer. Divide ham, cheese and onion between the shells. In a bowl, whisk eggs, cream, salt and pepper. Pour into shells. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. To use frozen quiche: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed. Yield: 2 quiches (6 servings each).

This is from Leanne Ely (one of the Flyladies): Broccoli Quiche. Easy as pie to make—I make mine crustless. Saute an onion, add the frozen broccoli to the skillet, season with garlic powder, a little oregano and salt and pepper. Put it on the bottom of a lightly greased pie plate, add 8 ounces lowfat shredded cheese tossed with 2 tablespoons of flour, then fill it up with beaten raw eggs, about 6 eggs total. Cook in a 375 degree oven till set, about 30 minutes or so.

Here are a couple of other great recipes to help your child learn to love vegetables:

I serve this it over broccoli (and I make double the sauce).

Pasta and Tofu with Finger-Licking Peanut Sauce
1/2 cup low or no sodium vegetable broth
1/4 cup chunky peanut butter (I use smooth)
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)
4 garlic cloves, minced
8 ounces uncooked whole wheat angel hair
1 pound firm tofu, drained and cubed (optional)
1 cup (2-inch) sliced green onions
1 cup shredded carrot
Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Crockpot Meatless Sloppy Joes with Vegetables
4 cups red beans, cooked
4 cups lima beans, cooked
4 cups garbanzo beans, cooked
2 large onions, chopped
4 large carrots, grated
4 medium zucchini, grated
1 green bell pepper, diced fine
1 can pumpkin (15 oz small one)
1 red bell pepper, diced fine
1 teaspoon garlic powder
1 teaspoon dry mustard
2 teaspoons cumin powder
1 tablespoon worcestershire sauce
1 cup catsup
1/2 cup red wine vinegar (I use apple cider vinegar)
salt and pepper
Mix together onion, carrot, zucchini, & peppers. Microwave vegetable mixture until onions are soft. Combine everything except beans. Put beans through meat grinder on coarsest grind (I don’t bother, I just mash a bit with a potato masher). Mix ground beans & sauce mixture. If too dry, add 1/4 cup of reserved bean liquid & mix. Continue this process until consistency desired is reached. Put into slow cookers (leftover mixture may be cooked on stove in a Dutch oven) Simmer in slow cooker on low for 3 to 4 hours. (If cooking on top of stove, simmer for about 45 minutes so flavors can mingle. ) Single batch fills large slow cooker with a little left over