The best kind of recipe is one that uses ingredients you already have in your kitchen, and on Monday I found one that does just that! We’ve had a pie crust sitting in our freezer since my birthday in June and part of an onion chopped up that we didn’t use in the fajita veggies last week. A simple quiche used up both and even took care of some other leftovers in the fridge to boot!
I made this quiche on Monday night to have for easy breakfasts and lunches throughout the week. It’s a great reheat-and-eat option for Nate to have on the go!
I based my measurements and ingredients on this recipe and adjusted to suit what we had in the fridge. I ended up finishing off the carton of eggs, bacon bits, shredded cheese, onion and pie crust with this dish! It was a nice clean sweep 🙂
Egg-Stremely Easy Quiche
Makes ~8 servings
- 6 eggs
- 1 cup milk
- 1 tsp salt
- 1 baked pie crust (9 in. crust)
- 1 cup shredded cheese
- Optional fillings: broccoli, bacon bits, onion or whatever else you have on hand
- Preheat oven to 375 degrees.
- Mix eggs and milk together, adding 1 tsp salt.
- Add 1/2 cup cheese to mixture along with desired fillings (I used 1/4 of a diced onion, around 1/2 cup bacon bits and 1/2 cup chopped broccoli)
- Pour mixture into pie crust
- Top with remaining 1/2 cup of shredded cheese
- Bake for 30-40 minutes, until center is mostly solid but still moves a bit.
- Let cool for at least 5 minutes before cutting and serving. Salt and pepper to taste upon serving.
Notes: This recipe would also be good with fillings such as spinach, peppers, ham, sun-dried tomatoes and feta cheese, mushrooms or anything else you like 🙂
Nathan’s Review: “This is the best thing I’ve had for breakfast like…ever!”
Sounds like the quiche recipe (and the guy) are keepers!