Occasionally, I find myself home alone with no one to cook for. It doesn't happen often, but sometimes it does on a weekend night. During times like those, I may throw together a salad. No sense in dirtying up the kitchen, right?
Sometimes, however, I'm in the mood for a hot meal. That's when I turn to a trusty, speedy quiche recipe. The beauty of making quiche for supper is that you can use up any leftover vegetables hanging around in the refrigerator, tossing them (almost literally) into a ready-made pie crust.
For this version on one of those lonely nights, I used up the leftover broccoli slaw in my 'frig with a handful of sun-dried tomatoes and some grated Parmesan cheese.
Here's the before:
And here's after cooking:
Ingredientsprepared pie crust
1 to 1 1/4 cups of filling- chopped ham, your choice of leftover vegetables
small can of evaporated milk
Preheat oven to 400 degrees. Place leftovers - ham and/or vegetables - into pie crust. Whisk together the eggs and milk and pour over the vegetables. Bake for 25-30 minutes or until set.
This quiche also is delicious served as brunch with a side of fruit salad.
Enjoy! Hope it makes your day easier.