Love this “clean out the veggie drawer” quiche recipe I tossed together. It is a great way to avoid wasting veggies toward the end of the week. I’ve put together this recipe a couple times now, never with the same veggies – as I mentioned, it is our clean out the veggie drawer recipe – and each time it receives rave reviews from the hubby, brother and brother in-law (the later two who don’t even really like veggies).
2 Frozen pie shells (yes, you could make your own pie crust but we use this as a save the veggies recipe therefore it is all about convenience – frozen pie shells are an easy go-to)
3/4 cup of cream
1 1/2 cup of shredded cheese (half for filling, half for topping)
1 tbsp dijon mustard
1 tsp yellow mustard
1 medium zucchini
1 bell pepper
1/2 sweet onion
1 clove garlic
Bacon, ham or any meat that you would like to toss in (I use about 3 oz of thinly sliced honey ham)
I like to chop and saute all the veggies and garlic along with the honey ham before adding to the egg mixture. I find it helps to bring out the flavor in the veggies.
- Chop and combine all veggies and meat, cook on the stove until browned.
- Combine eggs, cream, mustard and 1/2 of the shredded cheese in a bowl, whisk
- Combine all ingredients and pour evenly into pie shells
Cook in oven at 450 for 30 minutes, add remaining cheese to cover, lower heat to 350 and cook for another 15-20 minutes. Remove from oven, let sit for 10 minutes and serve.