In the peak of CSA season, you may find yourself with more fresh veggies than you know what to do with. One easy solution for using up all of that fresh produce is to roast or grill them, but even then, you might find yourself with a fridge full of leftovers. Instead of letting it go to waste, toss those lovely vegetables into a quiche for a quick and nutritious breakfast!
The beauty of dishes like quiches and frittatas is that almost anything goes! You can use just about any combination for vegetables, cheese, and you can even toss in some leftover meat for an added flavor and protein boost.
What kinds of vegetables can I use?
Most roasted, grilled, or sauteed vegetables work well in a quiche. Starchy root vegetables may make the dish a little too heavy, so use those sparingly. For the quiche pictured in this recipe, I had leftover sauteed brussel sprouts and butternut squash from a recipe I’d made the night before. Here are some suggestions from what I’ve used in the past with a lot of success:
- Asparagus
- Broccoli
- Cauliflower
- Brussel Sprouts
- Eggplant
- Summer or Winter Squashes
- Bell Peppers
- Mushrooms
- Tomatoes
- Onions
- Garlic
What if I don’t feel like making a pie crust?
No sweat! You can use a store-bought pie crust for this, or skip the crust entirely. The cooking instructions are the same for a crustless quiche, you just leave out steps for the crust.
How do I store the leftovers?
A quiche is a great dish to make ahead and enjoy later. You can store the leftover quiche in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is to pop it into a 350°F oven for 10 to 15 minutes, until warm and crisp. You can also microwave it for a few minutes, but this tends to make the crust a little soggy.
Can I freeze it?
Quiches freeze beautifully! If you are using store-bought crusts, they come 2 to a pack, so I tend to make 2 quiches at a time and freeze one for later. To freeze, you should let the quiche cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can freeze the whole quiche or cut it into individual slices. To reheat the frozen quiche, you can either thaw it overnight in the refrigerator and then follow the same steps as above for reheating the leftovers, or bake it directly from frozen in a 375°F oven for 25 to 30 minutes, until hot and golden.
Any Veggie Quiche
- 1 9-inch pie crust, unbaked (homemadeor store-bought)
- 4 eggs
- 1 1/2 cups of milk
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1 cup of shredded cheese (any kind youlike)
- 2 cups of cooked vegetables
- Chopped fresh herbs of your choice (optional)
- Preheat oven to 375°F and lightly grease a 9-inch pie dish.
- Place the pie crust in the prepared dish and press it evenly on the bottom and sides. Prick the crust with a fork all over to prevent it from puffing up.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined.
- Arrange the roasted vegetables in an even layer in the crust. Top with the fresh herbs, if using. Pour the egg mixture over the vegetables, making sure to cover them completely. Sprinkle the cheese on top.
- Bake the quiche for 35 to 40 minutes or until the filling is set and the crust is golden.
- Let the quiche rest for 10 minutes before slicing and serving.
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