What’s for dinner? Quiche! Who doesn’t love it, and it’s a perfect way to use up leftover bits of this and that hanging out in your refrigerator. Make it a super easy one dish meal by using a refrigerated pie crust, or skip the crust and make this crustless!
In honor of tax day, my thrifty side kicked in and I decided to use up some leftover ham and exactly what was in the vegetable bin, a sad looking half of a zucchini, one corn cob, one orange pepper and a sweet onion. These ingredients look less than appealing now, but they will shine once they hop into this quiche!
Quiche is a sneaky way to get a lot of veggies in too,
and this one was full to the brim!
If you “paint” your crust with some dijon mustard, it adds flavor
Sprinkle grated cheese over the top, as much or as little as you like
and then beat 3-4 eggs, and mix with 1 cup of 2% milk or half and half cream. Season well with salt and pepper~you can use this egg/liquid formula for any combo of ingredients you come up with~
Carefully pour egg mixture over filling letting it fill all the nooks and cranies.
Don’t be afraid to add an extra egg and a little more cream if necessary to get the liquid level up to the top of the filling.
Bake at 350 for 45-60 minutes until puffed and golden
Let sit for 10 minutes or so to set, to make cutting easier
Serve up a slice for brunch, lunch or dinner!
Even the giant meat eating manly types around here gobbled this up
I was lucky enough to have a piece leftover which I froze for a delightful little supper for myself in the future~
WHAT’S IN THE REFRIGERATOR QUICHE
Equipment
- deep pie dish
Ingredients
- 2 cups chopped ham
- 1/2 large zucchini cut in half and sliced into half moons
- 1 large sweet onion diced
- 1 orange pepper cored, cleaned and diced
- fresh corn kernels cut from 1-2 corn cobs
- 2 T Dijon mustard
- 1 refrigerated pie crust dough*
- 4 eggs
- 1 cup milk or cream
- 4 oz. grated Gruyère cheese Monterey Jack, Fontina, or Mozzarella cheese
- salt and pepper
Instructions
- Saute onion until transparent and starting to brown.
- Add remaining ingredients and saute until zucchini is soft and corn and peppers are done.
- Place pie crust dough in a deep pie pan or quiche dish. Spread mustard over dough with the back of a spoon.
- Place filling on top of dough.
- Beat eggs and add milk and seasonings. Pour over filling slowly, letting liquid flow into all the nooks and crannies.
- Add another egg and a little more milk or cream if needed to make liquid the same level as filling
- Sprinkle cheese generously over top of quiche. Bake at 350 45-60 minutes until set in the middle and golden on top. Let quiche rest for 10 minutes before cutting into wedges.
Notes
This “happy accident” is a combo I will happily make again!
You also might like these similar recipes:
No Guilt Phyllo Pie is made lighter by using phyllo sheets for the crust
Pear and Gorgonzola Quiche is one of my all time favorites and it freezes beautifully
Christmas Confetti Potato Tart is a little more time consuming to make but the hash brown crust makes it so good!
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