7 hours ago
Saturday, October 3, 2009
Here is a great idea for using leftover cooked or roasted vegetables from your dinner last night.
In this recipe I used leftover toasted corn and grilled asparagus salad from dinner last night.
I skip the crust when I am watching my calories and make a crustless quiche instead.
Whisk 4 eggs in a bowl with about 1/4 cup heavy cream or milk.
Add salt and pepper.
Add your chopped leftover roasted or cooked veggies from last night to the custard mixture.
Broccoli, carrots, onions, potatoes, asparagus, cauliflower, brussel sprouts.....the list is endless!
Add 1-2 cups of your favorite grated cheese (Gruyere is my fave).
Smooth this mixture into a buttered ceramic or glass pie dish.
I topped this quiche w/ some sliced Roma tomatoes just for color and sprinkled some kosher salt over them.
Bake in a 350 degree oven for about 35 minutes.
Now how easy was that?