Quiche…the answer to leftovers

I know that we all have leftovers that go over, or vegetables that have had a few too many days of hanging out in the fridge and are now less than stellar. Now, don’t get me wrong – I don’t keep stuff past its safe to eat date, but sometimes that’s tough. That’s where the quiche comes in. A quiche is simply put, the best way to use a bit of this and a bit of that.


A quiche is sometimes best comprised of the most random items – for the quiche that I made for this post, I used about three mushrooms, a handful of spinach, half of a green pepper, a half cup of shredded cheddar, and salt and pepper. Some other interesting things would have been cooked bacon, a different cheese (gouda sounds good), turkey sausage, kale, red peppers, tomatoes, you get the idea.

So let’s make some quiche!

First, preheat that oven! 375 degree. You will need a pie crust – it can be store bought or homemade. Next, roll out the pie crust, poking holes with a fork to release the air as it bakes (believe me, you want to do this!). After the crust is all ready, crack 6-7 eggs into a large bowl with half a cup of milk, and beat together.

Mix in any ingredients that you would like (cook any meats prior to mixing into the eggs). Pour the mixture into the pie crust.

Bake for 45 minutes, until eggs are nice and fluffy. Serve warm or room temp. This quiche will serve about 6 people. Leftover quiche is great for work lunches and quick breakfasts throughout the week! Enjoy!