Sometimes cooking with leftovers from your refrigerator can make you feel like a contestant on a Food Network show. I never know what I will find. My leftover containers are typically miscellaneous plates/bowls covered with aluminum foil. It's always a surprise when I peel off the unlabeled foil and reveal the contents. Last week, I wanted quiche but didn't want to go to the grocery store. I harvested some leftovers from the fridge and came up with a makeshift but delicious quiche.
The harvest included eggs from Spirit Creek Farm, bacon from Jim's Meat Market, roasted fingerlings and asparagus, mushrooms, swiss cheese and balsamic glazed carmelized onions. I cook for a crowd every night (one of the perks of a large family). Sometimes the crowd doesn't like the results and I have lots of odds and ends left over. They will always eat anything that comes from a chicken, pig or cow, it's the vegetables that get covered in foil and put in the refrigerator.
I am a fan of Pillsbury pie crusts. They taste good, are easy to roll out and are relatively flaky. Maybe someday I will hop on the pastry making wagon but for now, I am happy to let Pillsbury make me look good. I use a tart pan with a removable bottom. I like the fluted sides but a traditional pie dish works just as well.
6 - 8 roasted fingerlings
1/2 cup caramelized onions
8 - 10 roasted asparagus stalks
1 cup sautéed mushrooms
6 - 8 slices of cooked bacon
1 cup swiss cheese, grated
5 eggs, beaten
1/2 cup heavy cream
salt and pepper
1 pie crust, rolled out and fitted into a 9 inch pie dish or tart pan
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a bowl and beat until combined. Layer the potatoes, asparagus, onion, mushrooms, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.