Frozen Assets

Basic “Use-It-Up” Quiche Recipe

Basic “Use-It-Up” Quiche Recipe
(Serves 6)

You can use almost any leftover vegetable or meat in this recipe. If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. I always add the cheese last when making this quiche. The cheese makes a beautiful mellow-brown crust on the top. I usually add a bit of chopped onion to my quiches for flavor, and broccoli makes an especially nice vegetable quiche.  And it’s gluten-free, too!

Crust Ingredients:

  • 2 cups rice, cooked (white or brown)
  • 1 egg, beaten
  • 1 tsp soy sauce

Filling Ingredients:

  • 1/2 lb any leftover vegetable, chopped (single vegetable or a mix)
  • 4 eggs, beaten
  • 1 1/2 cups milk, or light cream
  • 1 cup cheese, grated (your choice: Swiss, Cheddar, Jack, etc.)
  • 1/2 tsp salt (optional)
  • 1/8 tsp pepper
  • Dash nutmeg, or ground mace

Crust Directions:

  1. Mix together cooked rice, egg and soy sauce.
  2. Spread evenly to cover well- buttered quiche pan or pie plate.
  3. Bake rice crust at 350 F for 10 minutes.
  4. Remove from oven.

Filling Directions:

  1. Place chopped vegetable in bottom of crust.
  2. Mix together: eggs, milk, salt, pepper and nutmeg. Pour over broccoli.
  3. Top with grated cheese. Bake at 350 F for 45 minutes, or until set.
  4. Remove from oven, and let sit ten minutes before slicing, if serving fresh; or wrap pie pan, label and freeze.
  5. Quiche can be served cold after thawing for a yummy hot weather treat; or heat the thawed quiche at 350 F for 20 minutes.



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10 Comments so far
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[…] Basic "Use-It-Up" Quiche Recipe […]


Pingback by 2012 in review « Frozen Assets

[…] waste. Have a few recipes handy that are great for using up left over bits and pieces, like curry, quiche or bubble & […]


Pingback by Why torture yourself

If I wanted to use spinach could I add it raw so that it would be more like wilted, I do not really like cooked spinach, but am looking for ways to use it up because you have to buy so much at one time. Any other suggestions would be appreciated. I love your site.


Comment by Pat

Hi, Pat … I’ve never tried it but I don’t see why it wouldn’t work. If you try it, let us know how it turns out! ~Debi


Comment by dsimple

I love this recipe! The rice crust is brilliant! I am making it the second time today. I also LOVE your book. Thank you.


Comment by Almut

I love the rice crust, it totally works! Great idea!


Comment by Andrea

This is a dumb question, but should the leftover vegetables be already cooked? Or could they be raw? Thanks-sounds really good!

No such thing as a dumb question, Terri. I should’ve made that more clear. Leftover “cooked” vegetables. 🙂


Comment by Terri

This was a party hit! It’ll be one of the recepies I will use forever.


Comment by Sandra

Can Quiche Lorraine be frozen after it has been prepared and cooked? I am having a wedding brunch in a couple weeks. Thanks

Hi, Brenda …

Yes, it can. Sometimes the crust gets a little soggy, however. That’s why I usually use a rice crust whenever I freeze quiche ahead of time. Can you make one of your quiches now, freeze it, and then see how well it reheats? That’s always the best way to tell.



Comment by Brenda Parks

That is a good way to use leftovers! It looks so good. Bet it tastes good too.

I love your freeze ahead ideas.


Comment by jolynna


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