Chickens Recipes

How to Make Quiche with Leftovers

Written by Cricket

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Quiche is one of those things that I used to think was really elaborate to make…until I made one. It totally is as easy as pie!

As most of you know who read my posts, I adore eggs. They are my favorite vegetarian protein source for so many reasons. Part of it is because you can make so many things with them, and the other part is because of the beautiful package they come in from the sweet chickens I love.

Quiche has the reputation of being “fancy.” I’m going to blow that rep out of the water and tell you that it is the PERFECT LEFTOVER REMEDY. Yes, quiche is for leftovers. Leftover veggies, leftover meat (if that’s your thing), leftover Chinese food, leftover Indian food… you get my point. Eggs don’t impart a lot of flavor, what they do is hold things together in a yummy crust that you can pretend is really fancy.

I made two examples of these type of quiches so you get the idea (one with fajita leftovers and one with some roasted sweet potatoes and kale leftovers). Quiche consists of simple ingredients: eggs, some kind of milk, and a crust. Everything else is FLAVOR!

Here is a little formula you can follow for various cuisines. I use a lot of canned milk because it works so well and it’s easy, but you can use any kind of milk you like:

  • Asian quiche: use coconut milk and no cheese
  • Indian quiche: use coconut milk or plain milk and paneer cheese
  • Mexican quiche: use plain milk and mexican cheese blend or cojita
  • Italian quiche: use plain milk and mozzarella and parmesan cheese
  • Southwest quiche: use plain milk, jack cheese and chipotle

How to make quiche with leftovers

This doesn’t need to be a long post because this is a quick and easy recipe.

1. Pick a pie crust.

I like to get frozen pie crusts in the deepest dish I can. You can also make your own from ingredients you like best.

2. Make the custard.

This is a base of eggs and milk. I usually use 4 eggs and 1 cup of milk. You may or may not use all of it depending on the amount of leftovers and cheese you use. This is where you can also add flavor like curry or chipotle. I used Red Thai Curry Paste in the custard for my sweet potato and kale leftovers. I would do the same thing if the leftovers were thai stir fry. MMM!

3. Add the leftovers

Place cold, previously cooked, leftovers in the bottom of the parked or uncooked pie crust. Aim for about 1-2 cups. If not adding cheese, this should be the larger amount.

4. Add cheese (if using)

If adding cheese, sprinkle about a cup of grated or crumbled cheese over the leftovers.

5. Pour on the custard.

Pour custard over the filling, making sure to not fill too full.

6. Bake

Bake in a preheated oven at 350 degrees Farenheight for about 40 minutes.

7. Cool and serve.

Let it cool for 15 minutes, slice, and serve.

Quiche From Leftovers

A great way to use leftovers in a new way. Keep frozen pie crusts, canned, coconut, or other milk of your choice on hand so you can whip this up in no time.
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Servings 6

Ingredients
  

  • 4 eggs
  • 1 pie crust
  • 1 cup milk or cream of your choice
  • 2 cups leftovers
  • 1 cup cheese of your choice (optional)
  • spices or other flavorings of your choice (optional: curry paste, chipotle, etc)

Instructions
 

  • Mix together the eggs, milk, and any spices.
  • Add cooled leftovers to pie crust.
  • Add cheese if using.
  • Pour custard over mixture, making sure it doesn't overflow.
  • Bake in a preheated oven at 350 degrees F for 40 minutes. Place filled pie pan on a cookie sheet in case it overflows.
  • Allow quiche to cool for 15 minutes before serving. It is good both hot and at room temperature.
Keyword eggs, leftovers, vegetarian

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About the author

Cricket

Welcome to my blog! I’m Cricket (yes, my parents named me that!) and I’m a natural homesteader. Growing up in rural Idaho with a garden, a horse, and lots of canned food, I like to bring those sensibilities to my suburban home in Phoenix, Arizona. Add a little dose of cottage garden flavor and permaculture tendencies, and you’ll see why GardenVariety.Life is a reflection of everything I do.

I truly enjoy sharing the skills that promote a meaningful and practical connection to our gardens and environment. Because so many residents of the metro phoenix area are transplants, I find that the area’s unique desert climate is often misunderstood and underestimated in terms of what is possible. That’s where the fun begins. Arizona is a burgeoning permaculture haven with homesteading written all over it, and there is nothing I enjoy more than encouraging others to jump in and give it a try.

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