Quiche is a wonderful dish to use up bits of this and leftover pieces of that- better than a casserole for hiding veggies from kids and creating logical leftovers that the family will love to eat! This quiche, in addition to using up various bits and pieces also does the impossible, it creates it’s own crust while it bakes; What could be easier?
As you can see from the photos, in our quiche we used fresh spinach (a couple of handfuls) leftover grilled sausage & kielbasa slices from a recent BBQ gathering, and shredded colby cheese. To add a little zip we added 1 tsp of chipotle pepper to the mix as well. Quiche is a very forgiving dish- add whatever you like to it, just be sure the additions are well drained to prevent it from becoming soupy.
1 1/2 c. veggies of your choice (example broccoli, mushrooms, spinach etc.)
3/4-1 c. Meat of your choice, chopped or diced (cooked sausage, cooked bacon, chicken, etc
1/2 c. shredded cheese, whatever kind you like
1/4 c. chopped onion
3 c. milk
1 1/2 c. Quick Mix(or Bisquick)
1/4 tsp. salt
1/8 tsp. pepper
Preheat oven to 400° degrees.
Spray a 10″ pie plate or 9″x9″ casserole dish with non-stick cooking spray. In a medium bowl beat the eggs and milk until fluffy, add the quick mix and mix until no longer lumpy, dump in the remaining filling ingredients. Stir until lightly mixed, Pour into the prepared pie plate dish.
Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean.
Let it rest on top of the stove for about 5 minutes before serving.
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