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:
I use Trader Joe’s frozen pie crust: defrost one crust, split in two, and roll out as two crusts.
- goat cheese, Swiss chard, dill
- goat cheese, broccoli, roasted red pepper
- emmentaler, ham or bacon, caramelized onion, thyme
- cheddar, spinach, roasted garlic
adapted from The Enchanted Broccoli Forest
- 1 pie crust (a good basic recipe is here)
- 4-6 oz cheese (Swiss, emmentaler, gruyere, goat cheese, cheddar…)
- 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…)
- Prepare filling (saute or steam veggies; cook meat).
- Roll out pie crust and place in pie pan.
- Spread cheese evenly over crust (this helps keep the crust from getting soggy).
- Spread filling evenly over cheese.
- Whisk eggs, milk or milk mixture, and any herbs you want to include.
- Pour custard over filling. If you’re worried about overflow, put baking sheet under the pie pan.
- Bake at 375 F for 35-40 minutes.