RECIPE: Left Over Cheese and Veggie Quiche
Quiches are great to make after a dinner party. If you are like me, you usually have a ton of vegetables and cheese from the nosh/appetizer table from your party. You can put a lot of it to good use with some clever combinations into a basic quiche recipe. This one is based loosely on the quiche recipe in Gale Gand's Brunch cards.
If you have a backup crust in the freezer you can pull out the night before, it makes things even easier. In fact, if you have the energy to roll it out into the pie pan, cover it tightly and let it sit overnight so it's ready in the morning even better!
The pie crust I use for this is a sturdier crust, and it is in a post from last month also using leftover ingredients to make a pot pie. The crust recipe makes two crusts, which if you only need one, it's always great to have an extra on hand in the freezer for an occasion such as this.
Get creative with your filling, especially if you are trying to empty your fridge and use up leftovers. Depending on your cheese and vegetables, or even chopped protein, you can skew the quiche Mediterranean, Italian, Texmex or even Asian. The ratios I use is 1 cup of chopped vegetables/protein and 1 to 1 1/2 cups shredded cheese, and 1 tbsp of other small mix-ins (olives, sun-dried tomatoes, beans, nuts). Too much stuff and your quiche will overflow. Be sure to use a baking sheet under your pie pan, just in case things do overflow. It also helps with maneuvering the quiche in and out of the oven. It also acts as a baking stone, cooking the bottom evenly.
Left Over Cheese and Veggie Quiche
3 large eggs
1 cup heavy cream
1 cup whole milk
LEFTOVER CHEESE AND CUT UP VEGETABLES SUCH AS:
1 cup broccoli florets, cut up quite small *see note
1 1/2 cups combined shredded fontina, white cheddar, and manchego
1 Tbsp. fresh chives, minced
1/2 Tbsp. dried parsley (double amount for fresh)
3 pinches ground nutmeg
6 dashes Tabasco
salt and pepper to taste
Chill dough for at least 30 minutes. When ready to roll, let sit out at room temperature for 10 minutes until dough is soft enough to roll. Roll dough between two sheets of plastic wrap dust with flour, until about 1/4 inch thick and dough extends to about 2” past the radius of your pie pan. Peel the top plastic off. Scoot your hand under the lower sheet of plastic wrap under the dough and with your other hand place the pie pan upside down over the crust. Flip everything over so the crust is now on top of the pan. Use your hands to scoot the dough so it is center and press the dough into the pan gently. Peel the other plastic sheet off. Trim edges to about 3/4” past the edge of the pan and crimp an edge. Cover the crust with plastic wrap and chill for 30 minutes.
Meanwhile, heat oven to 375˚. Start making the filling. If your leftover vegetables need chopping, chop. If cheese needs shredding, shred.
*note: some people like their vegetables cooked more in egg casseroles. With your chopped vegetables, you can saute them lightly on the stove with a dab of butter and a small diced shallot until softened, then cool slightly before adding to the quiche pie shell.
In a separate bowl whisk the eggs with milk and cream until well combined. Add the parsley, nutmeg and Tabasco.
Assemble the quiche.
Take the pie shell out of the refrigerator and unwrap.
Pour the vegetables evenly into the pie crust. Sprinkle with salt and pepper. Sprinkle the cheese evenly over the vegetables. Place the pan on a baking sheet, and pour the egg mixture over the cheese and vegetables. Tap the edges lightly to shake things down and allow the eggs to settle.
Bake for 50-60 minutes, until quiche is slightly puffed and golden brown on top and the middle doesn't jiggle. Check for doneness by sticking a knife into the custard, it should come out clean though it may look wet.
Let set for 5-10 minutes, and serve warm, cutting the quiche into wedges.