This is a no-ingredient-left-behind quiche.
Happily, this recipe is different.
(If you don’t want to use meat, just use 2 1/2 cups veggies.)
Photo:VICTOR PROTASIO; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
This allows for an amazing amount of flexibility.
Another time I used leftover roasted potato, smoked salmon, spinach, and bell pepper.
No recipe would have given me these specific combinations.
Largeman-Roth often incorporates restaurant leftovers.
And here’s the best part: you use a frozen pie crust!
(Here are our faves!
)I don’t even thaw mine first, and there’s no blind baking required.
Just remove the shell from the freezer, fill, and bake.
The whole recipe is a cinch, and it has single-handedly helped me reduce food waste.
I usually make the quiche for dinner, then eat leftovers for breakfasts and lunches.
Ingredient Tips
Excess moisture is one reason why quiches collapse in a watery pool on your plate.
Vegetables and meats give off tremendous amounts of water as they cook.
So see to it the fillings are well-cooked before putting them in the pie shell.
This recipe was developed by Frances Largeman-Roth.
Sprinkle hard cheese over bottom of pie shell.
Saute vegetables:
Heat oil in a large skillet over medium.
Add onion; cook, stirring occasionally, until softened, 4 to 5 minutes.
Add vegetables; cook, stirring occasionally, until raw vegetables are wilted, 4 to 5 minutes.
Stir in 1/4 teaspoon salt and (if desired) meat or seafood.
Assemble the quiche:
Arrange cooked vegetable mixture over hard cheese in pie shell.
Pour egg mixture over vegetables.
Bake, cool, and serve:
Place pie shell on a large rimmed baking sheet.
Bake until set and top is slightly golden, 30 to 35 minutes.
Let stand for 10 minutes.
Make-Ahead and Freezing Instructions
Quiche may be made four days before serving.
Cool completely, cover tightly, and refrigerate.
Serve cold or at room temperature.
Or, warm in a 350F oven for 20-25 minutes.
