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Clean-Out-the-Fridge Quiche

July 16, 2014

What do you do with those odds and ends of vegetables, meats, and cheeses about to go bad in your refrigerator?

There are several possibilities:  pasta casserole.  Pizza.  And quiche.

My kids will only eat quiche if each bite-sized piece is turned upside-down on their tray so the crust faces them.  As long as they believe they are primarily eating crust, they will devour it.  Egg-side-up, no dice.

You can make your own crust, of course, but it may come out looking like a map of Pangaea:

IMG_0916

I use Trader Joe’s frozen pie crust:  defrost one crust, split in two, and roll out as two crusts.

Favorite combinations:

  • goat cheese, Swiss chard, dill
  • goat cheese, broccoli, roasted red pepper
  • emmentaler, ham or bacon, caramelized onion, thyme
  • cheddar, spinach, roasted garlic

Basic Quiche

adapted from The Enchanted Broccoli Forest

Ingredients:

  • 1 pie crust (a good basic recipe is here)
  • 4-6 oz cheese (Swiss, emmentaler, gruyere, goat cheese, cheddar…)
  • filling
  • 3 eggs
  • 1 cup milk, or a 1 cup mixture of non-dairy milk, regular milk, yogurt, half-and-half, or whipping cream)
  • herbs (options:  dill, thyme, basil…)

Directions:

  1. Prepare filling (saute or steam veggies; cook meat).
  2. Roll out pie crust and place in pie pan.
  3. Spread cheese evenly over crust (this helps keep the crust from getting soggy).
  4. Spread filling evenly over cheese.
  5. Whisk eggs, milk or milk mixture, and any herbs you want to include.
  6. Pour custard over filling.  If you’re worried about overflow, put baking sheet under the pie pan.
  7. Bake at 375 F for 35-40 minutes.

 

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One Comment leave one →
  1. rayaless permalink
    July 17, 2014 12:30 am

    Tasty, tasty, tasty Michelle. (Your children are fortunate to have an excellent, and wonderfully accommodating, cook for a parent!) I’m salivating reading of gruyere and goat cheese (!), and am certain your Pangaea crust, while not form-fitting to a pie plate, was still really succulent 🙂

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