Cooking With What You Got: Refrigerator Quiche

What you got…and what you don’t

By Beckie Borman

bec closeup twoMost nights my dinner consists of a bit of protein in the form of grilled meat or fish, and either veggies or a salad.  Besides the fact that it’s good for me (I think), it’s also a simple meal to prepare.  Occasionally, however, I don’t feel like eating the same old meal, so I begin to scrounge through my refrigerator to see “what I got” that I can use for dinner.  Many times, I land on the idea of a quiche.  Interestingly, at least to me, I don’t know that I ever made a quiche until a couple of years ago.  For some reason, I decided to make one for myself, and the rest is history!  One of the things I like about quiche is that there are as many variations as there are leftovers in my frig.

So, the other evening I was searching for a meal idea and noticed that I had one ready-made pie crust that needed to be used or discarded.  “Quiche!”  I thought.   I always have eggs and milk on hand.  That night, I had a carton of heavy cream with an upcoming expiration date.  I usually keep a small sliced ham for breakfasts and for flavoring soups or vegetables.  The recipe I use calls for Swiss cheese, which I didn’t have, but I had a little bit of shredded parmesan, as well as a small piece of a random cheese left over from…something.  I tasted it and determined that it would work well with the parm. I like mushrooms in quiche, but I didn’t have any.  However, I had a few spears of cooked asparagus from a previous dinner, so that would do as well.  Yes, I had all the makings of a yummy and easy dinner.

I pulled out all the ingredients, measured them up, and went to the back room to get a pie plate.  Hmmm…not where I expected it to be.  After a bit of searching I realized that both my pie plates were at my son Erik’s house, where we had recently celebrated a holiday feast.  Fortunately, it’s only a 15-minute round trip to his house, so I was able to buzz over and retrieve my plates.

Although quiche is a quick dish to throw together, it does have a long baking time.  But for me it’s always worth the wait.  I can enjoy a big slice for dinner and have plenty left over for future breakfasts and lunches.  Because another great thing about quiche is that you really can eat it any any time of the day.

My advice, however, is that before you assemble your ingredients, make sure you have something to bake them in!

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Here is Beckie’s Basic Quiche Recipe….

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