Making leftovers into Quiche

I hate leftovers.

I think it's the name... they sound so unappealing.  And my husband (despite public ridicule and a New Year's Resolution) has only upgraded his eating of leftovers from NEVER to somewhere around once a month.

In general, this means the dogs eat really well and the compost pile thrives OR I give leftovers a makeover.

I have two favorite vehicles for this trick: quesadillas and quiche (it's just coincidence they both begin with "q".  But it is the letter of the week in preK 4)

So, tonight, we had quiche.


I started by rolling out a store-bought pie crust (I like Pillsbury, and I don't like the ones that come already in the pan.

Also, I have yet to master pie crust.. But I'm working on it.

Anyway, I put the pie crust in a quiche pan (wider and shallower than a pie pan, but the pie pan works, too), and sprinkled about 1/2 cup of grated sharp cheddar cheese.

Then I chopped up some leftover pork tenderloin and sprinkled it on top of the cheese.  Any meat will work (or you can go veg!)

In a separate bowl, whisk together 7-8 large eggs and a cup of milk (the more egg yolks and the more milkfat, the creamier - and unhealthier - your quiche.  Tonight, we indulged in whole milk... it's Lundi Gras!)

Season the egg/ milk mixture with salt, pepper, onion powder, and minced garlic.

You can also use fresh herbs, dried herbs, or whatever flavorings go with your leftovers (Mexican, Greek, club sandwich, spinach and bacon, Italian with tomatoes and parmesan... and actually, tonight's combination would NOT make the favorites list.  It was just OK).

I also had some Swiss chard hanging out in the fridge (don't ask... it seemed like a good idea in the grocery store.  I miss green things being in season).

I poured the egg mixture on top and baked it at 325 for about 45 minutes.  

You know it's ready when the eggs puff up.

Enjoy!