Sunday, February 10, 2013

Leftover-Veggies Quiche

I was left with a large amount of leftover veggies from last week's meal.  So, after some Recipage searching, I came up with a recipe entitled Throw-It-All-In Quiche from Healthy Heddleston.

Her idea for the crust sounded amazing -> potato + flax seed.  I made a few modifications to her recipe and we loved the results.

Leftover-Veggie Quiche


  1. Crust: 
    1. 1 Potato, shredded
    2. 1/2 C Paremesan, shredded
    3. 1 Egg
    4. 1 T Flax Meal
    5. 2 T Flax Seed
  2. Filling:
    1. Leftover vegetables from a mixed vegetable side.  My veggies were left over from Fennel and Orange Glazed Veggies on The GreeneBerger.
    2. 2 Eggs
    3. 1/3 C Milk
    4. 1 C Shredded Cheese (we used Guryere)


  1. Preheat oven to 375
  2. Combine crust ingredients and press into the bottom and sides of a pie pan
  3. Bake crust for 15 minutes in oven
  4. While it is baking, prepare the filling, beat together the eggs, milk and some salt and pepper to taste
  5. When crust is finished baking, spoon leftover veggies into the pan to the top.
  6. Pour egg/milk mixture over top
  7. Sprinkle cheese on top
  8. Bake for 30-40 minutes.  You may want to cover it with aluminum foil for half the baking time so the crust and cheese does not burn
Here are some of the prep photos.

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