I like quiche. It’s easy to make, yummy to eat, and fairly nutritious depending on what you put in it. We usually eat it for lunch, but it also makes a great breakfast heated up in the toaster oven. I usually find myself making it when I have various bits and bobs in the fridge that need to be eaten before they go bad. I’m on a quest to waste no food, so I made a quiche this past week to use up some asparagus and dill that had seen better days. I dare say it was the most delicious one I’ve made yet, so I thought I’d share with you!
I’ll start with the basic broccoli quiche recipe that I always use.
1 frozen pie crust (or you can go the home made route if you’re superman/woman)
10 oz frozen, chopped, broccoli
2 Tbs melted butter
1 c milk
3 eggs, beaten
1 Tbs flour
salt to taste
pepper to taste
1. Bake your pie crust at 400° F for 10 minutes.
2. While crust is baking, combine all other ingredients in a large bowl, and stir until mixed.
3. Pour mixture into baked pie crust, and put back in the oven at 375°F for 45-60 minutes. It’s done when the top gets golden brown and a knife inserted in the center comes out clean.
Easy right? You can follow the directions above and find yourself with a tasty quiche, or you can take it to the next level by using up some of the produce you’ve got hanging out in the fridge. For this quiche, I added the following ingredients to the recipe above…
1/2 onion, diced
3 sprigs of dill, torn into small pieces
handful of chopped asparagus
1 extra egg (to keep the “egg to goodies” ratio the same)
I ran out of room in my pie crust since I added extra ingredients, so I poured the mixture that wouldn’t fit in the pie into a small baking dish, and made a little frittata! That won’t need to bake for as long as your quiche, so do keep an eye on it.
Now the next time you’ve got veggies in your fridge that are on their way out, throw em’ in a quiche!