The main problem with making quiche to use up veggies is that baking it heats up the whole house. I managed to get this one made earlier in the week before it was so hot and humid. I used zucchini, but the idea here is that pretty much any kind of leftover veggies, or odds and ends can be mixed with eggs and cheese and put inside a pie shell to make a super easy dinner. If you want more egg dishes, check out this egg bake, this omelette, or this wrap. For more zucchini ideas, check out these hashbrowns, or this salad. Let me know in the comments below what kind of veggies you’re looking to use up right now!
Had I been a little bit more ambitious, maybe I would’ve tried to make my own pastry dough. But I have only tried to make pastry dough once before for a fine dining class, and that just seemed like an awful lot more work than it really needed to be when I already had a pie shell defrosted in the fridge from making peaches and cream pie.
This recipe make 1 quiche, or 6 small servings. The leftovers are still good the next day, but might start to get a little bit gross after that.
- 1 frozen pie shell, defrosted and baked according to the directions on the box
- 4 eggs
- 3 tbsp skim milk
- 1/4 cup chopped white onion (I used 1 really small onion)
- 1 1/2 cups chopped zucchini
- 3/4 cup shredded cheddar cheese
- dash each salt and pepper
- Preheat the oven to 400F.
- In a mixing bowl, combine the eggs, milk, salt, and pepper.
- Place the onion, zucchini, and 1/2 cup of the cheese in the baked pie shell. Make sure everything is distributed evenly.
- Pour the egg mixture into the pie shell. Top with the rest of the cheese.
- Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for a few minutes before cutting and serving.