There are certain times in life when you wish someone else would cook. You don’t want to get take out, but you just aren’t up for making a big meal and you might feel guilty for telling your family to eat a bowl of cereal over the sink at 7 pm on a weeknight. What to do? Skip the take-out menus and make this Kitchen Sink Quiche with a few eggs and whatever is leftover in produce drawer in your refrigerator. It’s a quick, light meal and doesn’t require anything additional, other than perhaps a nice glass of wine.
We make Kitchen Sink Quiche often during the winter. It’s a great way to use up leftover ham from the holidays, but also any vegetables or potatoes that might be lingering from other meals. Now that it’s just the two of us, we seem to have more leftovers, thus quiche happens more often. I am still learning how to successfully scale down our family of 5 recipes, to empty nest family of 2 recipes. That’s Ok though, I like Quiche!
BONUS: You can use refrigerated pie crust in a pinch! Ignore my terrible crimping skills. My grandmother is rolling over in her grave right now that I would even dare show you this… Sorry MamMaw!
BONUS #2: Quiche tastes even better when it’s cold, so leftovers make a perfect breakfast the next day. BOOM!
This recipe has a lot of room for flexibility. Basically it calls for 1 to 1 1/2 cups of “cooked stuff.” This could be ham, bacon, sausage, turkey, chicken, potatoes, onions, leeks, tomatoes, bell peppers, asparagus, artichoke hearts – whatever you wish! Use up those leftovers!
Be creative with your cheese too. My preference for quiche is always Gruyere and parmesan, but it’s delicious with cheddar and jack cheese or make it with a Mexican theme and throw in some pepper jack cheese. It’s up to you! Just keep the ratio the same with the cooked stuff to the eggs and milk and you’ll be fine. Oh! Use those little bits of herbs too. Toss in some thyme or basil for an even more flavorful Kitchen Sink Quiche!
The Kitchen Sink Quiche
- January 3, 2019
- Print this
- 1 refrigerated pie crust, or homemade crust for a 9-inch pie pan
- 6 large eggs
- 1 cup milk (or 1/2 cup milk & 1/2 cup heavy cream)
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- dash of nutmeg
- 1/4 cup grated parmesan cheese
- 1 - 1 1/2 cups cooked stuff (Ham, bacon, sausage or omit the meat and use all vegetables or diced cooked potatoes - endless possibilities! For this recipe I used 1 cup diced ham, 3 green onions, white and green parts, sliced fine)
- 1 1/2 cups shredded cheese, divided (I like to combine Gruyere and mild cheddar)
- Step 1
- Preheat oven to 375 degrees F.
- Step 2
- Unroll the refrigerated pie crust and press lightly into a 9″ pie plate.
- Step 3
- Crimp the top edges of the crust, to make your grandmother proud. Set aside.
- Step 4
- In a large mixing bowl, combine the eggs, milk, salt, pepper and nutmeg. Whisk well.
- Step 5
- Sprinkle your 1 1/2 cups of meat, vegetables and potatoes (or whatever combination you’re using) over the pie bottom of the pie crust.
- Step 6
- Sprinkle 1 cup of cheese over the top of the meat/vegetables.
- Step 7
- Pour the egg mixture on top and sprinkle with remaining 1/2 cup cheese.
- Step 8
- Bake for 35-40 minutes until the center is completely set.
- Step 9
- Let cool for 5-10 minutes before slicing and serving.
Want more ideas? Give my Quiche with Hash Brown Crust a try! It’s a step-up from this recipe, but worth it to make for a special brunch or family breakfast! Leek and Asparagus Quiche is a great one too!