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.
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.
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!
- 2 cups whole wheat flour
- 1 tsp salt
- 1/3 cup olive oil
- 1 Tbsp butter
- 1/3 cup cold water
- 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
- Preheat the oven to 350F (if cooking immediately).
- 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.
- 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.
- 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.
- Let cool for about 10 minutes, then enjoy with a salad.