Easy One-Dish Quiche

This recipe came to me years ago under the title "American Quiche."  But as I adapted it in various ways, I just came to think of it as my 'One-Dish Quiche.'  I think you'll love how quick, easy, and delicious it is!

Preheat oven to 325 degrees.  In a 9" pie plate mix together with a fork:

• 1 1/2 c. flour (your choice, even Gluten-Free works well)
• 1 1/2 T. sugar (or 1 packet stevia)
• 1 tsp. salt
• 1/2 c. oil
• 2 T. milk

When well mixed, pat out evenly in the pie plate, bringing it up along the sides.

Cube and put in the pie shell:

• 1 c. cheddar cheese
• 3/4 c. ham or pre-cooked sausage

Mix together in a small bowl or blender and pour over all:

• 4 eggs
• 1 1/2 c. milk

Sprinkle top with dried parsley for garnish.  Bake for 45 minutes at 325 degrees or until done in center.  Let sit for 5 minutes, then cut in wedges and serve.

Note:  You may also add mushrooms, green onion, green chilies, chopped sauteed vegetables, etc.  Other good combinations are:

• crab or imitation crab with Swiss cheese
• canned asparagus spears and Swiss cheese
• canned salmon with 1 tsp. dill in egg mixture
• fried hamburger, green chilies, monterey jack cheese, serve with salsa on top

Beef-Barley Vegetable Soup

By popular demand (two requests :-) ), herewith is one of our favorite winter soups.  It's hearty, healthy, can be done either on the stove or in a crockpot, and definitely qualifies as a comfort food.  Great with a whole-grain bread and better the second day!
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 Brown 1 lb. of stew meat or hamburger and drain if necessary.  (You can also use leftover cooked roast.)  Add 1/2 c. chopped onion and 1-2 cloves garlic, minced; cook for 2-3 minutes.  Add:

• 7 c. beef broth or water
• 1 can diced tomatoes
• 1/2-1 c. chopped onion
• 1 c. sliced celery
• 1/2 c. sliced carrots
• 1/2 c. pearled barley
• 2-4 bullion cubes (if using water)
• 1 bay leaf
• 1/2 tsp. basil

Cover and bring to a boil, then turn down to simmer and cook for 1 hour.  Barley soaks up a lot of liquid so add more water if necessary.  Add 1 pkg. frozen French green beans, cover and cook another 20 minutes, again adjusting liquid level if necessary.

Enjoy!