Once you have a good core recipe for a quiche, it becomes an easy weeknight meal, especially if you’re looking to use up your leftovers. I recently took the core recipe for my Easy Cheesy Bacon Broccoli Quiche and turned it into a roasted veggie and ham quiche, using up some leftovers from our Easter Dinner. It was delicious! Here’s my simple how to!

6-8 servings

Roasted Veggie, Ham and Cheese Quiche

Cook Time: 1 hour

Total Time: 1 hour

Once you have a good core recipe for a quiche, this becomes an easy weeknight meal, especially if you’re looking to use up your leftovers.

Ingredients

1 pie crust (frozen or homemade)
1/2 cup diced cooked ham
2-3 cups roasted veggies (I used roasted cauliflower and asparagus in mine)
1 tbsp olive oil
1/4 cup finely chopped onion or shallot
1 tsp minced garlic
4 large eggs
1 cup milk
1/3 cup grated parmesan cheese
1/2 cup shredded mozzarella
1/2 cup shredded sharp cheddar cheese
Salt and pepper to taste

Instructions

Preheat oven to 350°.
In large frying pan, over medium heat, heat oil and saute onion for about 5 minutes. Add garlic, ham and veggies. Warm through. Assuming you’re using leftovers, these items are already cooked, so you’re just marrying the flavors together in the warmth.
Add a little salt and pepper if needed.
Remove from heat.
If using a from scratch thawed pie crust, place in oven for about 8 minutes to slightly prebake. If using frozen, follow package directions for quiche and custard filling pies.
In bowl, whisk together eggs, milk and parmesan cheese. Mix well. Season with salt and pepper.
Once pie crust is ready, layer all of the mozzarella cheese and 1/2 of the cheddar cheese in the pie crust.
Add veggies/ham mixture. Distribute evenly.
Pour egg mixture over all and top with remaining cheese.
Bake at 350° for 45 minutes to 1 hour. You want the top of the quiche to be golden brown and no liquid jiggling of the egg mixture.
Remove from oven and allow about 10 minutes to cool before slicing. Store leftovers in the refrigerator for up to 3 days.