A friend of mine sent a link to this recipe, and despite my general disinterest in Jello, I thought my kids would think it was fun.

While I didn’t change anything from the original, I like detailed instruction. Jello isn’t rocket science, and most people can probably figure it out, but the engineer in me needs to write this out.

Ingredients:

1 – 6oz box of blue Jello
1 – 6ox box of yellow Jello
1 – 6oz box of red Jello
3 packets Knox gelatin (1 box contains 4 packets)

Mix the blue Jello with one envelope of Knox gelatin. Pour in two cups of boiling water to dissolve the gelatin. Add 1/2 cup of ice and stir until thick or cooled (It may not thicken right away). Remove any bubbles that may have formed.
Pour mixture into a 9×13 inch pan, and set in the refrigerator until firm. A guideline is about 15 minutes before beginning to prep the next color, but timing will depend on your environment.

Mix the yellow Jello with one envelope of Knox gelatin and repeat. Again, let cool in bowl but do not wait until it begins to set.

Remove the pan from the refrigerator, and pour the yellow Jello over the back of a large serving spoon on top of the blue layer. Pouring a hot mixture directly over the prior color could cause holes to form.

Prepare the final red layer as per the instructions above, and let set.

Before unmolding, make certain that Jello is completely firm. It should not feel sticky on top and should not sag toward side if pan is tilted. Once firm, dip a small pointed knife in warm water and run tip of it around top edge of pan to loosen.

Moisten top of Jello and a chilled plate (or other surface). The moist surfaces make it easier to slide the Jello on the plate after it has been unmolded.

Dip pan in warm water. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on pan. Then invert plate and pan together. Lift the pan off carefully, if gelatin doesn’t release easily, dip the mold in warm water again, or you may need to slip a knife into one of the corner edges to break the air seal.

Cut with a sharp knife. Can be made and cut a day ahead.

You can make this any way you want; with whatever leftovers you have on hand. Main thing I keep on hand is frozen crusts. I usually buy the Safeway brand, as it tastes less sweet to me than other brands I have tried. For fillings I generally include meat, vegetable and cheese for a simple quiche.

Preheat oven to 350 degrees

Ingredients:
1 9″ frozen pie crust
5-6 eggs (beat with fork)
1.5 C milk (almond or soy milk works too)
Fillings of your choice
salt, pepper, spices to taste

Defrost the crust and place in a pie dish.
Beat eggs, milk and spices together in a bowl
Layer “fillings” in bottom of pie crust – bacon pieces, veggies, cheese
Pour egg mixture over all
If you’d like a browner top, add cheese last, or sprinkle a bit on top

Place onto rack of oven and cook at 350 deg for 35-45 (ovens vary) minutes until firm – insert knife, if comes out clean it’s ready.

Suggestions:
Pancetta, ham, bacon or any leftover dinner meats cut small. I keep frozen spinach on hand as a backup, but any leftover vegetables from dinners work too. Really it is hard to go wrong here. This is a great way to use up leftovers. I find that a total of 3 cups of various fillings works well. Keep in mind that the eggs will expand when cooked.