This was the best thing I’ve ever done with left overs. Quiche can be made with absolutely anything you want.  I am showing you two different ideas for making quiche, but by all means add or subtract anything you desire. The possibilities are literally endless.

Store bought pie crust works excellent for this. It’s so quick and makes life (and dinner) really easy.  Two pie crusts typically come in a box, so freeze one of them if you don’t plan on using it right away.  Whenever you need it just pull it out and refrigerate the night before using it.

And I have to tell you a little secret.  The one ingredient that takes ordinary quiche to extraordinary quiche is Dijon mustard. It may sound weird, but trust me. It adds a flavor to the dish that is so perfectly perfect.

My fiance really loved the first quiche I made because it looked like a pizza. There was no meat in it, but the potatoes and all the veggies made it a substantial meal along side a nice spinach salad.

Veggie Quiche:

10 ounces frozen spinach, thawed and drained

2 large potatoes, peeled, diced and sauteed until golden brown

1 onion, diced and sauteed

1 clove garlic, minced and sauteed

15 cherry tomatoes

1 pie crust

6 eggs

1/4 cup milk

Parmesan cheese 

Dijon mustard

Roll out the pie crust and place it in a pie dish coated with non-stick spray. Next (and most importantly) slather the bottom of the pie crust with Dijon mustard.  At least 1/4 of a cup, but you the more the merrier.  Dump in all of your veggies–the spinach, sauteed potatoes and onion. 

In a separate bowl whisk the eggs and milk until combined.  Pour egg mixture over veggies.  Next arrange the cherry tomatoes around the top.  Bake quiche at 375 for 25 minutes.  Sprinkle the top with Parmesan cheese then continue cooking for another 10 minutes.  Slice and eat hot, or at room temperature.

Cheesy Broccoli and Ham Quiche:

1 head broccoli, steamed

1 cup ham, diced

10 ounces frozen spinach, thawed

1 onion, sauteed

1 clove garlic, sauteed

6 eggs

1/4 cup milk

1 cup Cheddar Cheese, grated
Dijon Mustard

Roll out the pie crust and place it in a pie dish coasted with non-stick spray.  Next (and most importantly) slather the bottom of the pie crust with Dijon mustard, at least 1/4 of a cup.  Dump spinach, broccoli, onions, garlic and ham into the pie crust.

In a separate bowl combine eggs and milk.  Pour egg mixture over filling.  Bake quiche at 375 for 25 minutes.  Sprinkle the top with grated cheddar cheese, then continue cooking for another 10 minutes.

It’s dinner time.

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