Take-out Tuesday, Formula for Quiche

the Painted Apron

2 years ago

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

Use this formula,

4 eggs + 1 cup milk/cream + salt & pepper = Quiche custard base

and any combination of ingredients to make a quiche for a wonderful one dish meal

Course Breakfast, Brunch, Main Course

Cuisine American, French

Keyword brunch, dinner pie, leftovers, quiche, savory pie

Prep Time 15

Cook Time 1

Servings 4

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

you can also make this crustless. Be sure to spray your dish with cooking oil spray and use 5-6 eggs and add another 1/2 cup milk or cream to make sure the egg liquid mixture completely covers the filling in your dish