Veggie Quiche

Some days you want to come home and not think too much about dinner. Some days you want low-maintenance. To me, that means throwing all the veggies in the fridge into a pie plate and calling it “quiche”. Its Thursday and that means the odds and ends from dinners from the week are sitting in the vegetable drawer waiting to fulfill their mission. Since I feel guilty anytime I throw away leftovers (thank goodness for a husband who likes to take care of them usually), I can’t stand to see vegetables rotting away when they could have been something delicious.

I don’t know if I would really call this a “recipe”, however. It would more appropriately be referred to as the “drawing board” since I don’t know what is in your refrigerator at this time (do you know whats at the bottom of the veggie bin??). Today I have a 1/4 of a orange bell pepper that was leftover from my lunch, one leek that came originally in a pack of two, three pieces of turkey bacon from a risotto recipe a couple days ago, and some asparagus. Of course I always have eggs. They may seem like odds and ends, but the best thing about quiche is that anything goes!
Pull this recipe out the next time you don’t want to fuss over dinner, I promise you will be pleasantly surprised about how delicious leftovers can be!!


  • 1 prepared pie crust (I like Pillsbury)
  • 1 bunch asparagus, rough ends removed and chopped into 1 inch pieces
  • 1/4-1/2 bell pepper, any color, chopped
  • 1 leek, trimmed, chopped (Tip: run water between the layers to get rid of any dirt that may be hiding)
  • 3 slices turkey bacon, chopped
  • 7-8 eggs
  • 1/2 c. milk
  • 2 tbsp herbs of your choice; I used parsley and thyme
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Preheat oven to 375 degrees F. Unroll pie crust and place it in a pie plate; crimp the edges if you are feeling creative that day. Start layering your veggies in any way that you like: I started with asparagus, topped with bell pepper, then leeks, then turkey bacon.

Whisk the eggs, milk, herbs, oregano, and salt and pepper together and pour over veggies. Place in the oven and wait for it to puff up and become golden brown; about 45 minutes. Would be great with a green salad for a well rounded dinner. Enjoy!


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