Estimated reading time: 2 minutes
Quiche Recipe Using the Food You Have at Home Now – Flexible
Flexible quiche recipe to use the dairy, vegetables and/or meat you have at home right now. Easy to make yet a remarkably delicious, healthy meal that completely transforms the dregs of your fridge and leftovers into a delight.
Avoid wasting food and extend the life of the food you have by making this delicious and easy quiche recipe. Reinvent your leftovers into scrumptious new dinner, supper, lunch or even special brunch item.
Use the dairy you have on hand – any cream, ricotta, sour cream, cream cheese, plain yogurt or similar dairy can be used for this recipe.
Use up the cooked leftovers, raw vegetables at the bottom of your crisper, and even frozen veggies. Leftover chicken, ham, beef, bacon, salmon, fish or any meat can have new life as a hearty ingredient in this quiche.
I use leftover potatoes here because I love to roast a whole 5 pound bag of potatoes as a “make ahead” to use in all sorts of wonderful recipes, such as this. I also use the scallions that I chopped up fully when the spring onions were at the peak of freshness, then froze, to use any time in recipes like this. Makes cooking easier and avoids wasting food that goes bad waiting in your fridge.
Leftovers Quiche, Refrigerator Clear Out with Flexible Ingredients
Equipment
Ingredients
- 4 large eggs
- 2 large egg yokes use whites to brush the pastry for golden brown color
- 2 cup dairy or dairy substitute: cream, milk, sour cream, ricotta, creme fraiche, plain yogurt, cottage cheese use up what you have; 2 cups / 300 grams
- 1 tsp salt salt to taste
- ¼ tsp pepper pepper and spice to taste
- 1 cup cubed, cooked meat use up what you have; 1 cup / 150 grams
- 1 ½ cups vegetables (uncooked or cooked) use what you have, or 1 package of frozen; 1.5 cups / 200-250 grams
- ½ cup cheese use what you have; 0.5 cup / 75 grams
- 1 sheet shop bought pastry – puff pastry or pie crust or make a quick pastry from your pantry
Instructions
Prepare the crust
- Preheat oven to 350 F / 180 C
- Line tart/pie dish with rolled out pastry (rolled out at 5 mm or thickness of a nickel thick)
- Put parchment paper over the dish and fill with ceramic baking beans/rice/lentyls
- Bake for 5 minutes; remove from oven; remove parchment paper and baking beans/rice/lentyls
- Brush pastry base, interior sides and top crust with egg white, OXO Good Grips from Amazon has great pastry brushes and more
- Bake again for 5 minutes until golden – your crust is now "Blind Baked" and ready to be filled
Make filling
- Lightly beat eggs and egg yolks in a bowl
- Add dairy (cream; sour cream; ricotta; creme fraiche; plain yogurt; cottage cheese; milk) and salt, pepper, spices (to taste) and continue to beat until mixed together
Assemble the Quiche and Bake
- Place the cubed, cooked meat and vegetables inside the blind baked pastry crust
- Pour in the egg mixture
- Bake for 30-45 minutes until golden brown and fully set
Serve slices warm or cold. Keeps well refridgerated for up to 4 days.
Video
Notes
- ham and cheese
- spinach, cauliflower or broccoli and cheese (cauliflower & broccoli, and other tougher vegetables are best cooked first)
- roasted vegetables
- asparagus and salmon
- roasted potatoes, cubed or sliced thinly
- fresh tomato and cheese
- mushroom and onion, with cubed steak/pork if you like
Nutrition
Super Quick Video Takes you Through It
What’s next?
Look for future blogs on reducing food waste and extending food life on ReadyandThriving.com’s Extend Food Life page. Some topics include the following:
- Cookies and bread crumbs can take on new life as a cheesecake crust or fried topping
- Create a kitchen herb garden for fresh herbs any time
- Grow a fresh food garden that also allows you to get certain foods whenever you want them
- Preserve harvests that are more than you can eat while fresh
- And more …
Bookmark ReadyandThriving.com and SUBSCRIBE to Ready and Thriving YouTube channel and check back for more ways to decrease your food waste and extend your fresh food life.
