Wednesday, March 23, 2011

Versatile Quiche Recipe

Quiche made with rice crust, tomatoes, eggplant,
onion, wild mustard, and Italian spices.
In many homes, leftovers get shoved to the back of the fridge until they start to grow fuzz. Even if a dish was yummy the first day, by the second or fifth time you're serving it, your family is probably rolling their eyes, sick of eating the same food over and over again.

Enter the revamped leftover solution- quiches.

Quiches are the perfect way to sneak your leftovers into a tasty new dish that is so different than the original that you're family won't know it's the same thing. 

There's a basic formula for quiche, but the variations are endless.

You've got:
The crust. Any pie crust will do, as will leftover rice crust (2 cups cooked rice plus 1 egg pressed into a crust shape  and baked until golden). You can also make your quiche crustless, or just sprinkle some whole oats on the bottom for the "effect".

The fillers. Any solid leftovers will work, for the most part. Just make sure to only mix and match leftovers whose flavors meld together nicely. (Chinese and Italian leftovers shouldn't be mixed into one quiche.) Strain out any sauce before putting the fillers into the crust. Examples of leftovers that work in quiche are- boneless fish, cabbage, potatoes, peas and carrots, green beans, zucchini, meat, etc... Alternatively, quiches are a great way to add foraged greens into your diet. My mustard greens quiche is one of my favorites. If you haven't got any leftovers, you can cook up some stuff to go into a quiche. (You don't want to put raw eggplant in your quiche, for example, as the eggplant will still be raw by the time the quiche is cooked.)

The cheese. This is totally optional. I usually leave it out as it almost always ups the price.

The egg, milk, and spices. Mix 3-4 eggs with 1-2 cups of milk. Season with salt, pepper, and whatever other spices you think will taste good with the fillers, and then pour your mixture onto the fillers.

Bake your quiche until the top is a golden brown to medium brown color and it is completely solid.

P.S. I got this idea from the Tightwad's Gazette, the ultimate frugal bible, written by the Frugal Zealot, my soulmate, Amy Dacyczyn.

What is your favorite type of quiche? How do you usually revamp leftovers?

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