Food Recipes Use-It-Up Quiche 5.0 (1) 1 Review Just like the name suggests, raid the fridge for this recipe, because this is a no-veggies-left-behind quiche. By Frances Largeman-Roth Frances Largeman-Roth Frances Largeman-Roth is a Registered Dietitian Nutritionist, a New York Times best selling author and nationally recognized nutrition and wellness expert. Frances is the author of Feed the Belly: The Pregnant Mom's Healthy Eating Guide and Eating In Color: Delicious, Healthy Recipes for You and Your Family. She is also the co-author of the bestselling The CarbLovers Diet. Her latest book, Everyday Snack Tray, was recently released. Real Simple's Editorial Guidelines Published on March 29, 2024 Rate PRINT Share Close Photo: VICTOR PROTASIO; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless Prep Time: 20 mins Total Time: 1 hr Servings: 6 Quiche is a classic clean-out-the-fridge meal, and this quiche recipe from Frances Largeman-Roth, a registered dietitian and author of Everyday Snack Tray, calls for almost any vegetables you’ve got around, whether raw or already cooked. If you eat meat, it can also be a home for a bit of bacon, ham, chicken, or even leftover salmon. And, of course, don't forget the cheese! Almost any kind will do. Keep store-bought pie shells in the freezer and you’re just 20 minutes of prep time away from a delicious, healthy dinner any day of the week. Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water as they cook. So make sure the fillings are well-cooked before putting them in the pie shell. Ingredients 1 Tbsp. finely shredded hard cheese (such as Parmesan or pecorino) 1 9-in. frozen deep-dish pie shell, thawed according to pkg. directions 1 Tbsp. extra-virgin olive oil 1/2 cup chopped onion 2 cups chopped raw and/or cooked vegetables (such as cooked broccoli and raw kale or spinach) 1/2 tsp. kosher salt, divided 1/4 to 1/2 cup chopped leftover cooked meat or seafood (such as chicken, bacon, shrimp, salmon, steak, or sausage) (optional) 5 large eggs 1/2 cup milk (dairy or unsweetened plain nondairy) 1/2 cup shredded cheese (such as cheddar, Gruyère, Monterey Jack, mozzarella, etc.) 1/4 tsp. freshly ground black pepper 1/8 tsp. ground nutmeg (optional) Directions Preheat oven to 375°F with a rack in lower third position. Sprinkle hard cheese over bottom of pie shell. Heat oil in a large skillet over medium. Add onion; cook, stirring occasionally, until softened, 4 to 5 minutes. Add vegetables; cook, stirring occasionally, until raw vegetables are wilted, 4 to 5 minutes. Stir in 1/4 teaspoon salt and (if desired) meat or seafood. While vegetables cook, whisk eggs, milk, shredded cheese, pepper, remaining 1/4 teaspoon salt, and (if desired) nutmeg in a medium bowl. Arrange cooked vegetable mixture over hard cheese in pie shell. Pour egg mixture over vegetables. Place pie shell on a large rimmed baking sheet. Bake until set and top is slightly golden, 30 to 35 minutes. Let stand for 10 minutes. Refrigerate any leftovers in an airtight container for up to 1 week. To freeze, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes. Rate It Print