Sunday, May 2, 2010

Leftover Quiche

Making quiche out of leftovers... not eating yesterday's quiche.

This basic recipe lends itself well to all kinds of substitutions.  Use what you have on hand and you'll be shocked at how well those leftovers taste!

4 Eggs
3/4 cup milk
2 cups cheese (two or more varieties)
2-3 cups leftover meat and vegetables
Non-stick cooking spray
1 pie crust (optional)

-  Preheat oven to 375 degrees.
-  Cube leftover meat and vegetables. 
-  Spray skillet with non-stick cooking spray and heat meat and vegetables taking care to not overcook.
-  If you like your quiche with a crust, line a pie pan with the pie crust.  If you prefer a crustless quiche, omit this step and spray your pie pan with non-stick cooking spray.
-  Combine eggs and milk in a bowl and whisk until smooth.
-  Add half of the cheese to the egg/milk mixture.
-  Add the other half of the cheese to the warm meat and vegetables and immediately pour into crust (or empty pie pan).
-  Pour egg/milk/cheese mixture over meat and vegetables.
-  Cook quiche for 40 minutes or until center has set.

-  Next time you're at the grocery store ask the deli counter if they have any "ends and pieces" of meat or cheese.   Most deli counters package up the small ends of meat and cheese that are hard to slice and sell them at a reduced price.  This is a great way to get lots of different types of cheese for your quiche or a couple kinds of meat to toss with leftover veggies.
-  Just about any leftovers taste great in a quiche.  Here are a few ideas:
*Ham and green beans *Stir fry *Fajita meat and veggies *Turkey and broccoli *Ground beef and green peppers *Sandwich steak, green peppers, mushrooms and onions

1 comment:

  1. Sounds delish!! I must try that.
    I love quiche, but can't eat too many eggs. Thanks for sharing.
    Happy Trails, Penny, TX


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