Take-out Tuesday, Formula for Quiche
I am relaxing at the beach with my family this week
and my son, the Chef has been spoiling us with our favorites,
delicious Hamburgers, Coconut Shrimp, BBQ Ribs
Since we haven’t made anything new
I am re-sharing one of my favorite things to make for dinner
without having to go to the grocery store~
Quiche!
It’s a perfect way to use up leftover bits of this and that
that you have in the refridgerator
A super easy one dish meal with a refrigerated pie crust,
or skip the crust and make this crustless!
For today’s quiche,
I used leftover ham and 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!
Saute the onion, then add ham and vegetables and saute them
until vegetables are soft and the ham gets l little brown
“Paint” your crust with Dijon mustard,
it adds flavor and keeps it from getting soggy
Then fill it with the ham and vegetable mixture
Sprinkle grated cheese over the top, as much or as little as you like
Beat 4 eggs and mix with 1 cup milk or cream
Season well with salt and pepper
4 eggs + 1 cup + salt & pepper = Quiche custard base
Use this egg/liquid formula for any combo of ingredients
you come up with~ infinite possibilities!
Carefully pour egg mixture over filling
letting it fill all the nooks and crannies
Add an extra egg and a little more milk/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!
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
What’s in your refrigerator?
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
What’s for Dinner / Love Your Creativity
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts
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I love the simplicity and the thriftyness of this pantry meal. Your formula will be handy to keep in mind next time I make a quiche.
Thanks Bernadette, I love to make quiche and transform leftovers into something completely different!
Quiche is my go-to for small bits of leftovers, not enough to serve by itself for a for a meal. One other thing I like to do with corn, grill it, cut from the cob and throw into a salad.
Thanks Carole! Using corn in a salad is on my too do list!
The quiche looks delicious using what is in the refrigerator. Now I am hungry! Happy Tuesday, Jenna!
Thanks Pam, it’s a great way to transform leftovers!
I love the quiche, but I first went down the internet rabbit hole for the coconut shrimp. glad you had good beach fun!
Coconut Shrimp is so good! I hope you had a great Memorial Day Leslie Anne!
I love a refrigerator quiche. Everything tastes good in that luscious custard.
Yes, it does!!
I really enjoy making these. Sometimes I make them crustless. But your tip about brushing mustard on the crust sounds delicious! I also like how you sauteed everything up first. Therefore I’ll add onions and perhaps mushrooms to mine since they will be sauteed! Thanks so much for the inspiration.
Infinite possibilities!
Mmmmm – I like the sound of this! You always have such delicious recipes! Like Nancy, I’m excited to try the mustard on the crust. Thanks for another wonderful and versatile recipe!
Thank you Barbara!
I love to make quiche which is a great way to use up all the things you have in the fridge. Yours looks excellent!
Thanks Angie!
These type of meals are the best ever. We do them at least once a week to make sure we use up whatever we have, in order to clean out the fridge before we buy again.
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Thanks so much Esme!
so glad the chef is cooking for you at the beach…how lucky you are to have him there and cooking. Luv the leftover ideas…I need to check out my fridge…I may come up with a masterpiece…well, at least something good to eat. Happy Tuesday Jenna.
I am very lucky Kari! Have fun with your “masterpiece!”
A great way to transform your leftovers Jenna! Enjoy your beach time! ♥
Thank you Mary 🙂
No matter how often I make quiche, I always have to look up the recipe for quantities. I’m bookmarking this one!
Thanks Jeanie, it’s tried and true!
Usually the winter recipe for using bits of this and that in the fridge is soup. Quiche is such a nice summery way to accomplish the same thing. Thanks, Jenna
I love to make quiche Linda, so many possibilities!
Quiche and I am listening to you. What an awesome meal
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Thanks so much Esme!
A lovely quiche Jenna. I love using must go’s for recipe. It’s time to get creative. Coconut shrimp? Hmm, I am looking for a good recipe.
Thanks Linda, I love to make quiche, such a great way to reinvent leftovers! I hope you try coconut shrimp, it’s a tried and true favorite!
Using what you have in the fridge is a great idea for quiche, Jenna! Now I need to check out your coconut shrimp recipe!
Thank you Kitty, I love to make quiche. The coconut shrimp is so good, we’ve been making it for years, it’s everyone’s favorite!
Mouthwatering!
Thank you Mary, I love to make quiche.
I love the corn in this!! Yum! Thanks for sharing at the What’s for Dinner party.
Thanks Helen, I love to make quiche, it’s always good!