Basic “Use-It-Up” Quiche Recipe
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August 5, 2007, 1:04 am
Filed under: bulk buying, bulk cooking, cooking, cooking ahead, freezer, freezer cooking, frozen assets, frugal living, make-ahead, oamc, once a month cooking, recipes, simple living
Filed under: bulk buying, bulk cooking, cooking, cooking ahead, freezer, freezer cooking, frozen assets, frugal living, make-ahead, oamc, once a month cooking, recipes, simple living
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:
- Mix together cooked rice, egg and soy sauce.
- Spread evenly to cover well- buttered quiche pan or pie plate.
- Bake rice crust at 350 F for 10 minutes.
- Remove from oven.
Filling Directions:
- Place chopped vegetable in bottom of crust.
- Mix together: eggs, milk, salt, pepper and nutmeg. Pour over broccoli.
- Top with grated cheese. Bake at 350 F for 45 minutes, or until set.
- Remove from oven, and let sit ten minutes before slicing, if serving fresh; or wrap pie pan, label and freeze.
- Quiche can be served cold after thawing for a yummy hot weather treat; or heat the thawed quiche at 350 F for 20 minutes.
Enjoy!
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10 Comments so far
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[…] Basic "Use-It-Up" Quiche Recipe […]
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Pingback by 2012 in review « Frozen Assets December 31, 2012 @ 12:16 am[…] waste. Have a few recipes handy that are great for using up left over bits and pieces, like curry, quiche or bubble & […]
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Pingback by Why torture yourself October 17, 2012 @ 8:01 amIf 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.
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Comment by Pat November 5, 2011 @ 8:37 pmHi, 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
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Comment by dsimple November 6, 2011 @ 10:14 amI love this recipe! The rice crust is brilliant! I am making it the second time today. I also LOVE your book. Thank you.
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Comment by Almut April 21, 2010 @ 2:58 pmI love the rice crust, it totally works! Great idea!
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Comment by Andrea April 4, 2010 @ 9:22 pmThis is a dumb question, but should the leftover vegetables be already cooked? Or could they be raw? Thanks-sounds really good!
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Comment by Terri November 9, 2009 @ 12:45 pmThis was a party hit! It’ll be one of the recepies I will use forever.
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Comment by Sandra November 25, 2008 @ 5:05 pmCan Quiche Lorraine be frozen after it has been prepared and cooked? I am having a wedding brunch in a couple weeks. Thanks
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Comment by Brenda Parks August 21, 2007 @ 3:50 amThat is a good way to use leftovers! It looks so good. Bet it tastes good too.
I love your freeze ahead ideas.
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Comment by jolynna August 5, 2007 @ 1:42 am