Weeknight Quiche | foodsciencenerd.com

Weeknight Quiche

Posted on Posted in Recipes

Breakfast for dinner is really fun, right?  But, sometimes that leads to eating less-than-healthy choices like pancakes and bacon more than once a day, and that’s no good.  Next time you want to do breakfast for dinner, why not also make it a healthy, simple, dumping ground for all those leftovers in your fridge with a quiche?  This idea actually came to me one night when I was making no-sugar-added granola and didn’t know what to do with the leftover egg yolks.  I also had some roasted tomatoes and arugula left over from prepping Caprese Salads and some extra peppers left from making pizza.  I decided to use up all those leftovers (and not go out to buy ingredients) to make a delicious quiche that would last me at least 4 or 5 meals.  If you know me, you know I hate wasting ingredients and I love to plan ahead, so this was the perfect solution!

On the weekend, when I had plenty of time to do meal prep, I made the crust.  It was very simple, 100% whole wheat, and made completely in the food processor.  I just formed it in the pie plate, wrapped it tightly in plastic wrap, and froze it until I needed it.  I took it out about an hour before cooking to let it thaw.

Weeknight Quiche | foodsciencenerd.com Weeknight Quiche | foodsciencenerd.com Weeknight Quiche | foodsciencenerd.com

For the filling, I combined the leftover egg yolks with a few more eggs, a splash of milk, and all the leftover veggies.  I also tore up some prosciutto and grated some cheddar and tossed that in for good measure!  After pouring the egg mixture into the crust, I baked it for about 45 minutes, until the center was no longer jiggly.

Weeknight Quiche | foodsciencenerd.com

It was delicious!  Satisfying, healthy, comforting, and waste-free all at the same time.  It also keeps beautifully in the fridge or freezer, so I was all set for a few nights.  I just paired it with a nice salad and enjoyed!

Weeknight Quiche | foodsciencenerd.com

Weeknight Quiche

Weeknight Quiche

Ingredients

    For the crust:
  • 2 cups whole wheat flour
  • 1 tsp salt
  • 1/3 cup olive oil
  • 1 Tbsp butter
  • 1/3 cup cold water
  • For the filling:
  • 7-8 eggs
  • 3/4 cup skim milk
  • 2-3 cups leftover cooked vegetables
  • 1/2 cup meat and/or cheese if desired
  • Salt and pepper

Directions

  1. Preheat the oven to 350F (if cooking immediately).
  2. Combine flour, salt, oil, and butter in the food processor or large bowl and pulse/mix to combine. Slowly add the cold water which pulsing/stirring until the dough is a cohesive mass. Press into a pie plate to cover all edges- it doesn't have to be perfect. Wrap tightly and freeze or proceed to filling.
  3. Whip eggs and milk until the eggs are smooth. Stir in the remaining ingredients and season with salt and pepper, or any other herbs and spices desired.
  4. Bake for 45 minutes then sprinkle cheese on top if desired and return to the oven for another 5-15 minutes, until the center is no longer wiggly.
  5. Let cool for about 10 minutes, then enjoy with a salad.
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