Cleaning Out the Refridgerator with Quiche

  
I bought ingredients to make a spinach quiche a while back, which turned out to be a fail (FYI prebaking a refrigerated pie crust without pie weights doesn’t work so well).

  
By the time I got around to buying frozen pie crusts to avoid that fiasco again, the filling that I’d cooked had gone bad. I hate wasting food. So then I had 4 frozen pie crusts without a plan for them.

Fast forward to this month, and we’d accidentally accumulated 2 dozen eggs that were about to expire and needed to be used soon. We also had a bag of multicolor (including some purple ones!) bite-sized organic potatoes that I’d bought but never got around to cooking as a side dish, as well as a few other stray ingredients leftover from other meals. So we found a versatile recipe, adapted it a bit to what we had on hand, and made a quiche. Or rather, we made four quiche and froze two. We’re trying to get better about making homemade frozen meals periodically to have on hand for busy weeknights. :)

One pair of quiche used shredded sharp NY white cheddar cheese (delicious!):  

The other pair used a combination of fresh mozzarella (I like to buy the pearl-sized mozzarella in a tub so that I don’t have to cut it) and shredded Swiss cheese (my favorite): 
Both were wonderful, probably the best quiche we’ve made yet. I’d make them again!

Potato and Herb Quiche

See original recipe from The Food Network

Ingredients:

  • 4 8-inch frozen pie crusts (I like the Pillsbury ones that are sold 2 per pack)
  • 12 eggs
  • 1 pint heavy whipping cream
  • Paprika
  • 1 large onion, chopped
  • Olive oil
  • Coarse ground sea salt
  • Coarse ground pepper
  • 1 bag (about 2-3 C) of bite-sized potatoes, cut into wedges (I bought a bag of multicolor organic ones but unfortunately forgot to write down the brand)
  • 1 package (about 20 sprigs) fresh thyme, leaves stripped from stems
  • Dried rosemary
  • 1 orange bell pepper, diced
  • 4-5 C cheese (we used about 1/2 C fresh mozzarella pearls and 3/4 C shredded Swiss cheese in one recipe, and about 1 C of shredded NY sharp white cheddar in the other)

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Separate and set out the pie crusts to defrost.
  3. In a large bowl, whisk eggs, 2 t salt, 1 t pepper, 2 t paprika, and heavy whipping cream, then set aside.
  4. Sauté the onions in olive oil with salt and pepper until they start to brown.
  5. Add the potato wedges, thyme, and rosemary and sauté until the potatoes brown.
  6. Add the bell pepper and sauté until the pepper just starts to soften.
  7. Divide the vegetable mixture evenly among the 4 pie crusts.
  8. Add 1-1.25 cup of cheese to each pie crust and mix it well with the vegetables before it starts to melt.
  9. Pour the egg mixture over the vegetable/cheese mixture, splitting it evenly between the 4 pie crusts.
  10. Bake for 40-50 minutes (42 minutes was just right for us) or until the tops of the quiche look lightly browned and firm and a fork inserted in the middle of the quiche comes out clean.
  11. Slice and serve immediately. If you plan to freeze part, slice and let that part cool, then wrap individual servings in plastic wrap before layering them inside a gallon freezer ziplock bag labeled with the date and dish name.
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