Clean The Fridge Quiche

Clean the Fridge Quiche

Quiches
are one of the best ways to use those bits and pieces of leftovers that
you have in your refrigerator, but are not enough to make a decent
serving.

I
had a few odd fresh mushrooms and a bag of baby spinach in the crisper
that I wanted to use before I forgot them, as well as 2 pre-cooked
slices of bacon and 2 slices of deli ham I had in the deli drawer.  None
of this food was “off,” it was just that I wanted to use it before it
got pushed back and forgotten about.  We all know that one, right?  And
we end up having to chuck it because forgotten, it just goes bad.

Get
creative with this one–leftover veggies, leftover meat, you name it. 
Most folks have the basics for the custard and the crust, since we all
generally have milk/half and half and eggs on hand.  The crust only
takes flour, crisco or oil and water (although this crust had egg and
vinegar in it.  Got it off Ree Drummond’s Pioneer Woman site).  If you
have frozen pie shells in the freezer, even better!

Basic Quiche

Fit pie crust into a 10-inch quiche or tart pan (if using frozen pie shell, eliminate this step), pressing up the sides.

Beat
4 eggs & add milk.  Beat well and add salt and pepper to
taste–usually 1/4 tsp pepper and 1 tsp salt.  Add any variety of
shredded cheese.  I used classic Swiss in this as I had a block already
open.  Set aside.

Spread
the fillings of your choice over the bottom of the pastry shell.  I
used a bag of wilted baby spinach, some sliced mushrooms, bacon and
ham.  Pour custard/cheese mixture over top.  Sprinkle with Parmesan
cheese if desired.