Tuesday, October 1, 2013

Leftovers Quiche

I planned to make quiche today but I find it funny how it came together. I used the remaining cheese, little chunk of meat, few slices of bacon, and half a roma tomato that I had left in the fridge:

Leftovers Quiche!

Here's the recipe for a very yummy dinner. It starts with the pie crust recipe from the Pioneer Woman that I altered a bit because I just don't use crisco. This recipe makes 2 or 3 pie crusts depending on how thick you like it. I always use it to make two. I don't think I'm genteel enough to make three crusts and not tear them to bits while trying to put them in the pie pan.

For two pie crusts mix together:
3 cups of flour
1 cup of softened butter
1 egg
1 teaspoon of salt
1 tablespoon of vinegar
5 tablespoons of cold water

Divide the dough into two or three balls depending on how thick you want your crust.
Place each of the balls into a separate unsealed ziploc bag and flatten them a bit.
Then roll each ball out into a circle that just fits within the bag.
Seal the bags and place them in the refrigerator (at least 20 minutes) if you'll be using them that day or in the freezer for later use.
When you're ready to make your pie, take the cold dough out of the baggy. I rip the bag right off. You can easily roll the dough out with very little flour and virtually no mess. The bags are a bit wasteful but they also allow you to make very hassle free pie crust. I would never be making my own crust if I hadn't learned this trick. I LOVE it!
For the quiche:
6 eggs
1/2 cup of milk
1 tablespoon of flour
1/2 to 3/4 cups of cheese
desired amount of salt and pepper
desired amount of meat and or veggies

Place the rolled out crust into the pie pan. Whisk together the eggs, milk, and flour. Then pour that into the crust. Sprinkle the cheese, meat, and veggies over the egg mixture. I usually pat the top a few times with a spoon after everything is in the pan but I don't stir it all together. I'm not sure why though. It's just what I do.

Bake 375 degrees for 35 minutes.

If you like gooey runny quiche then this recipe is not for you. I've had some pretty gooey quiches at a few different restaurants and talk about a good way to ruin someones day. I can't stand runny quiche. This recipe has made a nice fluffy firm quiche every single time I've made it. We love it, even the munchkin scarfs it down.

And that is one of my fairly frugal scrumptious dinners.


  1. oh my gosh, the end result looks soo delicious! good job :). love using up leftovers!

    1. thanks. I know, isn't it great when you can put together a bunch of stuff that's almost scraps and end up with a great dinner?

  2. Replies
    1. Thanks! It was very tasty (and pretty quick... you know how time can be lacking)

  3. I wanted quiche tonight. That is really the best quiche recipe ever (also the only one I've ever used). The dutch know what they are doing.

    1. The recipe is definitely the best! Thanks soooo much for it too! That other one I tried was pretty awful.

  4. If you make crusts a lot, there are pie crust bags, which are reusable/washable, and have a zipper that goes all the way around so you don't have to destroy and throw out bags...but i agree the bags are the only way to go! They make it so easy

    1. THAT is good to know! I'm going to have to look into that for sure. Thank-you!