Leftover Quiche Food
LEFTOVER QUICHE!
During the week I really don't have time to make a big breakfast usually I don't eat at all and just head out the door. So weekends I try to make a nice breakfast for my hubby. I love making quiches. This is one I made using what I had leftover in my frig.
Provided by Dana Ramsey
Categories Other Breakfast
Time 55m
Number Of Ingredients 10
Steps:
- 1. In a medium size bowl, beat your eggs, add your milk, mix, and add the remaining ingredients one at a time and mix each time until all ingredients are added.
- 2. Spray a pie plate or quiche plate with cooking spray pour egg mixture in plate and bake at 350° for about 40 minutes or until the center is set and a knife comes out clean. Yummy!
LEFTOVER TURKEY QUICHE (DAY AFTER THANKSGIVING)
Got turkey? Here's an easy way to use it up! From Foodgeeks.com. I had this in my files. I can see adding extras to this like spinach, sausage...etc. just watch that it fits in the pie crust without overflowing.
Provided by Oolala
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Whish together eggs, milk, salt, and pepper.
- In pie shell, layer the turkey meat, vegetables and cheese.
- Pour the egg mixture over the layered ingredients and bake for 25-35 minutes or until knife inserted in center comes out clean.
14+ BEST WAYS TO USE LEFTOVER SALMON (+SALMON NICOISE SALAD)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 28m
Number Of Ingredients 11
Steps:
- Combine all of the ingredients and toss lightly.
- Serve with bread or soup.
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
LEFTOVER STUFFING QUICHE
Make and share this Leftover Stuffing Quiche recipe from Food.com.
Provided by anme7039
Categories One Dish Meal
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- In a small casserole dish pat the suffing into the dish forming a crust. If needed mix the stuffing with a bit of melted butter to help it adhere.
- Bake the crust for about 8-10 minutes until it is slightly set.
- Take casserole out of the oven and scatter cheese and meat over the crust.
- Mix eggs, seasoning, garlic (I LOVE garlic, so you may want to add a great deal less), and milk together then pour into the caserole dish.
- Bake quiche for about 30-35 minutes OR until set.
CHEDDAR TURKEY QUICHE RECIPE (VIDEO)
Have leftover turkey after Thanksgiving? This savory cheddar and turkey quiche is so easy to make with a buttery pie crust, veggies and more!
Provided by tatyanaseverydayfood
Categories Breakfast & Brunch
Number Of Ingredients 14
Steps:
- Preheat the oven to 375F. First, prepare the veggie filling. Preheat a large frying pan over medium heat and add a drizzle of olive oil. Saute the mushrooms, shallot and red bell pepper for 5 to 7 minutes until pepper is tender. Add the tomato and cook for a few minutes until tomato juices are evaporated. Remove from heat and cool.
- Next, in a large bowl, whisk together the eggs, milk and seasonings: salt, pepper, basil, thyme. Fold in diced turkey, grated cheddar (I used mild garlic and herb cheddar), and the prepared mushroom mixture.
- Unroll the premade pie crust (or roll out homemade pie crust) and line the bottom and sides of a 9-inch springform pan or deep-dish pie pan. Pour in the prepared quiche filling. Sprinkle the top with chopped chives and smoked paprika.
- Bake in the preheated oven for 45 to 50 minutes until the top is completely set. Remove the quiche from the oven and let it cool for at least 15 minutes before serving.
Nutrition Facts : Calories 292 kcal, Carbohydrate 16 g, Protein 19 g, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 220 mg, Sodium 583 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
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CHRISTMAS LEFTOVERS QUICHE - EVERY NOOK & CRANNY
Whisk up the sour cream, eggs, spices and pour over the filling evenly. If using a hard cheese, coarsely grate it. If using a softer cheese like Stilton then break off little nuggets …
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- Mix the dough ingredients together and beat with a dough hook in a stand mixer for 5-10 minutes until you have a soft and slightly tacky dough. Bring together into a ball, grease the bowl and cover, leaving to prove for at least one hour but you can leave it 24 hours in the fridge.
- Preheat oven to 180˚C with either a bakestone or a heavy duty baking tray on the middle shelf to heat up.
- Dust the base of the tart tin with the polenta and flour then when the dough is proved, punch dough and pat out to a round slightly smaller than your tart tin on a lightly floured work surface.
- Transfer to the prepared tin and pat and push the dough up the sides of the tin - I tack it over the rim a little so it doesn't shrink back.
LEFTOVER MEALS: 65 AMAZING, HEALTHY RECIPES YOU CAN MAKE ...
From greatist.com
Author Shana LebowitzPublished 2014-11-28Estimated Reading Time 6 mins
- Curried Noodle Patties. From one of our favorite veggie bloggers comes this recipefor a slightly spicy snack. No one will guess that these little patties used to be last night’s soggy spaghetti.
- Spaghetti Frittata. Spaghetti for breakfast? Impossible! For this meal (which works for lunch or dinner, too), you can use plain pasta just as easily as pasta smothered with sauce.
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- Pizza di Spaghetti. Is it pizza? Is it spaghetti? It’s both! There’s no delivery required for this pie that totally transforms regular ’ol pasta (plain or with sauce).
- Pasta Stir Fry. Stir friesmay look fancy with all those colorful veggies, but they’re surprisingly easy to whip up with whatever ingredients you have hangin’ out in the fridge.
- French Onion Soup. Adieu, wasted bread! This recipeactually calls for the stale stuff, either a baguette or another crusty variety. Each bowl uses two slices of bread, one on the top and one on the bottom.
- Breadcrumbs. Personally, I can never finish a whole loaf of bread before it goes stale. Solve this problem by freezing half the loaf immediately and turning it into breadcrumbslater.
- Croutons. No one wants to eat day-old French bread… unless it’s on top of a salad! Season the cubeswith butter (or olive oil), salt, and whichever herbsprovide your favorite health benefits.
- Savory Bread Pudding. Leftover white bread makes an appearance in this delectable dish, which also features shiitake mushrooms, known for lowering cholesterol, boosting heart health, and even aiding in weight loss.
- Panzanella Salad. French bread or boule left over from a cocktail party? No problema! This Italian dishcombines bread cubes with lots and lots of colorful veggies for a salad that’s more filling than your typical bed of greens.
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From myrecipes.com
Servings 6-8
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Servings 6-8
- Place a rack in the center of the oven and preheat to 375°F. Generously brush a 10-inch oven-safe skillet or 10-inch pie dish with butter and set aside.
- Make the spaghetti. Cook the pasta al dente, according to the package instructions. Drain and return to the pot. Add 1 tablespoon butter and stir until melted. Add the marinara sauce and cheese, and stir well. Transfer to the prepared baking dish, without packing it down too much.
- Make the quiche. In a medium bowl, whisk together the eggs, cream, milk, butter, basil, salt, and pepper. Pour the mixture over the spaghetti.
- Bake 30 to 35 minutes, until the quiche is set and no longer jiggling. Turn on the oven broiler and heat the quiche under the broiler up to 5 minutes, until the top is golden. Let stand for 15 minutes. Sprinkle with basil before serving. This quiche is delicious served warm, at room temperature, or chilled.
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5/5 (65)Category MainServings 6-8Total Time 1 hr 30 mins
From sainsburysmagazine.co.uk
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- Line a 23cm diameter round quiche tin with the pastry (rolling it out a bit first if you need to make it wider), and prick with a fork. Chill in the freezer for 10-15 minutes until firm.
- Preheat the oven to 200°C, fan 180°C, gas 6. Scrunch up a sheet of baking paper, then open it out again and press into the pastry case. Fill with baking beans or rice and bake the pastry case on a baking tray for 20 minutes or until golden brown. Remove the beans or rice and brush the pastry case with a little of the beaten yolks. Return to the oven for 5 minutes until crisp, then remove and cool. Reduce the oven temperature to 180°C, fan 160°C, gas 4.
- Beat the remaining egg yolks and whole eggs together and whisk in the milk, seasoning and some grated nutmeg. Sprinkle half the cheese over the pastry base to cover, then add the leftovers, roughly breaking them up as you go. Slide the quiche into the oven on its tray and carefully pour in the egg mix, then sprinkle with the rest of the cheese.
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From foodtolove.co.nz
Cuisine Modern New ZealandCategory Workday LunchesAuthor Jennene PlummerTotal Time 40 mins
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Workday LunchesAuthor Jennene PlummerTotal Time 40 mins
- Preheat oven to moderate, 180°C. Lightly grease an 11cm x 34cm rectangular, loose-bottomed flan pan.
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Reviews 14Calories 216 per servingCategory Breakfast & Brunch
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- Preheat oven to 375. Prepare pie crust as directed if it needs to pre-bake. (I use a frozen pie crust that’s ready to fill.)
- Brush the bottom of the pie shell with the egg yolk. Sprinkle the shredded cheese over the bottom of the pie crust. Place the pie shell on a baking sheet lined with aluminum foil.
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- In a medium bowl, whisk the eggs and milk together. Add the veggies, salt and pepper and stir to combine. Pour the egg mixture into the pie shell until nearly full (you may have a small amount of egg mixture to discard).
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