Recently I shared a Peach Raspberry Homemade Pie recipe with instructions for homemade pie crust. Every time I go to the trouble to make crust from scratch, I always make the recipe twice. I use the other recipe to make Homemade Leftover Quiche. Quiche is one of the perfect meals in my book. It can be eaten warm for breakfast, cold for lunch and right out of the oven for dinner. I can’t say any two of my quiche have ever been the same. I wish I had measurements for you, but I don’t. It’s like our friend Jamie says, they are assembled “au pif” (French saying), by instinct. Really, it’s not as fancy as that and doesn’t take a lot of years of instinctual practice, it’s really all about the leftovers.
First, take one disc of dough, flour it and roll it out. (For hints, click HERE.)
Then, I find it easiest to gently fold the dough into quarters and lay it in a pie dish.
Unfold it, then crimp the edges. I like to use a knuckle on my left hand and pinch the dough between the thumb and pointer finger on my right.
Follow the same steps to use the other disc of dough.
I typically use 7-8 eggs, per pie, whisked until frothy then add about a cup of whole milk. Whisk to stir and add salt and pepper. Set aside.
Then take any leftover chopped veggies, end of a roast, or bits of meatloaf, or cooked bacon, steamed broccoli, crumbled cheese, etc…and combine about 2 Cups worth (or more if you want your quiche meaty), per pie.
This one I used corn, chopped potato and shredded cheese. This quiches was for the younger kids in my house who don’t like a lot of foreign ingredients in their pie.
For the next one, I sauteed onions and peppers then added…
mushrooms, feta cheese, tomatoes and vegetarian (because my 13 year old son has been a vegetarian since March and I’ve been joining him on the venture…for the most part) sausage crumbles.
Put your fillings on top of the pie crust, then pour your egg mixture in until it reaches about 1/2 inch from the top of the crust.
Bake at 350 degrees F for approximately 1 hour. The top will be slightly golden brown. I’m sorry I forgot to take a picture of the final baked quiche. They typically disappear once they come out of the oven.
