On the same day I baked the pumpkin bread, I also baked this quiche for the kids. It smells and tastes so great. We got a big 9″ deep pie pan of this, too much that we saved some for the next day. The basic recipe is very simple and versatile. You can just replace the filling with anything you have: vegetables, chicken, minced beef, or seafood – you name it!

I had it served with freshly fried potato chips and cold broccoli salad (just toss together: 1 1/2c broccoli florets, 3/4c grated cheddar cheese, 1/4c chopped onion – saute, and salad dressing. For salad dressing, mix together 3 tbs mayonnaise, 2 tbs vinegar and 1 tbs sugar.)

YUMMY QUICK QUICHE RECIPE
Ingredients
Base Ingredients
2 cups shredded/grated cheddar cheese
6 eggs, beaten
2 tsp Italian seasoning (or old bay seasoning – just couldn’t find it here)
2 tsp garlic powder
Salt & Pepper to taste
2 tsp hot sauce (I omitted this for my kids)
1 cup mayonnaise
4 tbsp flour
1 cup milk
1 cup green onions, chopped & saute

Filling – Can be replaced with whatever you have
1 bunch spinach, boil, drained and chopped (or processed)
6-8 crab sticks, cubed
1 can tuna chunk in water, mashed

Method
1. Preheat oven to 180C, grease a 9″ deep pie pan
2. Beat the eggs and add all other ingredients together, mix well
3. Pour mixture into the pie pan, and bake for 1 hour 15 min until set

* Note: you need deep pie pan, or else risk overflowing. Might need to adjust the amount, or put the excess batter into muffin cup and bake shorter timing for those ‘muffins quiche’

I was supposed to share 2 recipes on 2 birthday cakes that I baked recently, but so lazy that I kept delaying (the recipe not quite simple, so very lazy loh).

Then, today I found this very simple recipe, made some modifications and baked it. I let my kids do most of the stuff, except measuring, steaming, and putting in the baking pan/ inserting to oven. It yields 3 loafs of 3×7 breads. It is said that you could freeze the loaves and it can be kept for a couple of months!

Although this is called ‘pumpkin bread’, it is more like between bread’s and cake’s texture. I was worried at first, but the moment after I tried a slice, I feel so reluctant to give a loaf to Aiyu! It is so so so yummy! The sweetness is just right, the texture is great, and the fragrance… wow, very ‘spicy’ as in full of spices! I will make more of it…

PUMPKIN BREAD RECIPE
Ingredients
420g pumpkin flesh, steamed and mashed
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups brown sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/4 tsp ground ginger

Method
1. Preheat oven to 180C degree. Grease three 3×7″ loaf pans
2. Mix mashed pumpkin, eggs, oil, water and sugar until well blended
3. Add in the rest of the dry ingredients and beat until well mixed
4. Pour mixture into the 3 greased loaf pans
5. Bake for 50 min or until skewer comes out clean