For Allison, Caroline and Miss Maddie a little breakfast "Tasty Fare"
2 Extra Large Eggs Slightly Beaten
2 oz Whole Milk
1 Cup shredded Kraft Cheddar/Velveeta mix
½ Cup Sour Cream
3 Chicken Tenders cooked in chicken stock, then shredded
1 t Tony's Creole Seasoning, plush additional to sprinkle to the top
1 premade crust (Pillsbury Fold Out Crust)
Line a 9” round baking dish with parchment. I pleat the sides to fit the parchment around the dish so that the bottom and sides are covered leaving a few inches sticking up past the edge. After baking you can lift the quiche from the pan, sitting it on the counter or a cutting board, unfolding the parchment down from the sides, flat so that you can cut the quiche into wedges. This prevents sticking and allows for easy clean up, a little bit of happiness!
In a medium mixing bowl add eggs and slightly beat, combine with the whole milk, sour cream, cheese, and Tony's. then add the shredded cheese and mix well. Pour the mixture in the crust. I don’t bother with folding the edges down, when the quiche bakes the edges naturally fall enclosing the quiche like a hug, creating a crusty edge. You can fold it neatly and create a edge if you prefer. Lastly, sprinkle the top with Tony's.
Bake at 350 degrees for 45 minutes. Every 15 minutes turn it 180 degrees for an even bake.
Remove from oven. Pull the quiche from the baking dish by the parchment. Unfold the parchment and cut into wedges. Serve hot. You can add cream gravy to the top if you like.
½ stick butter
2 Cups Milk
2 T flour
Melt butter in a saucepan over medium heat, add flour and mix well with a whisk. Add salt and pepper to taste. Switch heat off, then slowly add milk whisking constantly. If you do not switch the heat off, the mixture will become lumpy. Turn heat back to medium and cook for several minutes until it begins to thicken, stir often to prevent lumps. Remove from heat ladle atop of whatever you like to pair it with and serve.