Frozen Assets


“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.  If you leave out the soy sauce in the crust (or use gluten-free soy sauce), this is gluten-free, too.  🙂

This recipe is adapted with permission from my book, Frozen Assets: Cook for a Day, Eat for a Month.

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.

Enjoy!

~Debi


FA You can order your copy of Frozen Assets right now from Amazon.com by clicking here. (Currently discounted – more than 30% off!)

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1 Comment so far
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What a great recipe–you had me at ‘soy sauce’. 😉

My Grandparents love quiche, and I’m learning to love it. I’ll make sure to pass this along to Big Grandma–Maybe I cam finally get her to stop keeping food months (sometimes years) after it’s experation date. She has a jar of pickles that’s been in the fridge for so long that the pickle spears are going sour. And I’m not talking about pickle sour–I’m talking about years-old-vegitables-in-a-jar sour!

I’ll make sure to check out your book!

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Comment by Mattheous @ Menu Musings




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