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!
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.
- 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
- 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.