Leftovers Quiche, yes, another one. IF you have food leftover, chop it up, throw it in a pastry lined dish, add eggs, bake and VOILA...FOOD

I like quiche and it seems I send more out than I make to eat in, a fact I intend on rectifying in the immediate future.

I cooked breakfast at a Masonic Lodge on the weekend and there was bits and pieces left over.  I offered to take it home and transform it in quiches for their meeting tonight.

It's quick, easy and I am going to keep a 'quiche bowl' in the fridge so that food from the week, not enough to make a meal from, will be put in and turned in quiche as soon as I have enough "stuff".

In the mean time, here's my updated quiche and press in crusty recipe:

QUICHE, FROM LEFTOVERS IN A PRESS IN CRUST

EASY, QUICK, DELICIOUS
(and no rolling pastry out!)

Press in pastry first:

IN  pie plate:
1 1/2 cup a/p flour
pinch of salt
pinch of sugar
1/2 cup plain oil
1 T (generous) milk

Mix the dry, add the wet, mix with fork until crumbly and press into the pie plate.  Do an arty edge if you're in the mood :)

            

I pop it in the fridge while I deal with the innards. 

Ok, Filling.  Chop up whatever you have to put in your quiche.  I have ham, fried onions, fried green peppers, sausages, hash browns, tomatoes, cheese. That's going to make some pretty yummy man quiches :)   Divide the fillings between the quiches if you're making more than one or just load up the one you're making.  

   

NOW the eggs.  I'm making 3 quiches so that's 18 eggs, luckily donated from the breakfast.  I use 6 eggs per quiche.  In my gigantic bowl, I mix:

18 eggs

2 cups milk

1/2 cup half and half (because I didn't have cream)

salt, pepper, thyme, nutmeg (a few grates)

Mix like mad and divide between the quiches.

   

They looked bland so I put the sliced tomatoes on top... oh lovely

 

BAKE at 400 for 15 minutes on the bottom rack of the oven then lower the temperature to 350 and let them go another 20-30 or until they are set except for the smallest jiggly bit in the middle.  Put them on a rack to cool.

 

I like to eat them at room temperature with a salad or just a big hunk on a plate.  I'll let these cool completely then cut them and deliver them to the Masons so they have something to snack on while they meet and do Mason things.

There you go, my latest quick and easy 'anything' fridge quiche.  I hope you enjoy it! 

/enjoy