Quiche For Lunch Recipe

How to make it

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• Read all these directions before starting.
• Do not make the crust.
• Pre-heat oven to 250 F
• Line a pate terrine with wax or parchment paper - coat both terrine and lining with butter. Make sure it will hold at least 6 cups of filling and that your recipe contains no more than 6 cups of both liquids and solids.
• Fill lined terrine with quiche filling according to your recipe.
• Cover with top or aluminum foil if top not supplied. You can leave off top if you don't mind a browned top.
• Bake at 350 for an hour or until done... filling should be puffy and a bit browned if the top was left off.
• Cool on rack leaving top on for at least 2 hours. Put a towel over top if there is not top or you have not covered it with foil. The terrine will retain heat for quite a while.
• Put in fridge overnight or until cold.
• Turn out on cutting board and remove lining paper.
• Cut into 1 inch slices (an electric knife is useful here) and serve on a bed of lettuce.
• Freeze extra slices immediately - you can keep these up to 6 months in your freezer. Defrost in fridge overnight or longer until thawed for use.
• Note: this method can be used to make frozen servings well in advance and the servings thawed at the last minute.
• Enjoy!