Here is a quiche recipe from 1980s Memphis Texas that will give the food police something else to feel superior about. It's the epitome of convenience ingredients gone awry, and keep in mind that 'incredible' means 'unbelievable' not necessarily 'really good.' If you pay attention to the Carl's Jr. hamburger stand ads, this fits right into the current trend to put crispy onions on just about anything.

Crescent Roll Quiche
8 oz can crescent rolls
2 eggs, beaten
1 cup evaporated milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 cup Swiss cheese, grated
3 oz French fried onions
9 slices bacon, fried crisp and crumbled

Lie a pie pan with the rolls, forming a crust. Set aside the onions and crumbled bacon. Combine remaining ingredients. Sprinkle 1/2 the onions over the crust. Pour the egg mixture in and top with the rest of the onions and bacon. Bake 40 minutes at 350 degrees. Cool 15 minutes before serving. Leftovers my be refrigerated and reheated.

This reminds me of a quiche recipe from the Coupon Lovers Cookbook using frozen pizza. The idea is that you buy frozen pizza using coupons and then jazz it up to make it special for your family or even company.

Pizza Quiche
1 frozen filled commercial pizza (13 1/2 oz) 9 inch size, defrosted
1 onion, chopped
2 tablespoons butter or margarine
1/4 pound mushrooms, sliced
3 eggs
1 teaspoon salt
Freshly ground black pepper
1 1/2 - 2 cups milk
1/4 cup grated Cheddar or Swiss cheese

Press the defrosted pizza into a pie plate (9 or 10 inches across). Sauté onion in butter until limp. Add mushrooms and sauté for 5 minutes. Cover pizza with these vegetables. Beat eggs with salt and pepper to taste. Beat in milk. Pour over onions and mushrooms. Sprinkle with cheese. Bake in a preheated 375 degree oven for 25 minutes, or until a knife inserted in the middle comes out clean.

Unless you use a really big pie pan, or a really thin pizza, 2 cups milk sounds like a lot. You have to use some judgement to figure out much will be needed. I have actually made this recipe, back in the 1980s using really cheap Jeno's pizzas. It was fun.

So before you all lynch me, here is a nice spinach quiche from Julia Child.

Spinach Quiche
1 8 inch baked pie shell
10 ounces (1 package) fresh spinach
2 tablespoons butter
2 tablespoons minced scallions
Seasonings: salt, pepper, nutmeg
The custard: 3 large eggs blended with enough milk or cream to make 1 1/2 cups in all
1/4 cup grated Swiss cheese

Preheat oven to 375 degrees. Stem and wash the spinach; drop it into a large kettle of boiling salted water for 2 minutes. Drain, refresh in cold water, squeeze dry and chop. Sauté slowly in the butter and scallions for several minutes until tender. Season nicely to taste and let cool briefly; then blend into the custard. Strew the cheese in a pie shell. Pour in the spinach mixture to within 1/8 inch of the rim. Bake in the upper middle level of the oven for 30 to 35 minutes, or until quiche has puffed and the top has browned slightly.

If you are philosophically opposed to pie crust, I would use little pie pans, 6 inches or so across, grease them, and mash a large flour tortilla in there for the crust. I'd give it a few minutes in the oven to toast it a bit, then fill as per the recipe. Of course, once I get out the tortillas, I start thinking quiche with salsa, and head off in a whole other direction.