Basic “Use-It-Up” Quiche Recipe
(Serves 6)
http://thesimplemom.wordpress.com/2010/ ... he-recipe/
You can use almost any leftover vegetable or meat in this recipe from my original Frozen Assets: Cook for a Day, Eat for a Month book. If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. I always add the cheese last when making this quiche. The cheese makes a beautiful mellow-brown crust on the top. I usually add a bit of chopped onion to my quiches for flavor, and broccoli makes an especially nice vegetable quiche. *To make this gluten-free, leave out the soy sauce completely or use a gluten-free brand.

Crust Ingredients:

•2 cups rice, cooked (white or brown)
•1 egg, beaten
•1 tsp soy sauce
Filling Ingredients:

•1/2 lb any leftover vegetable, chopped (single vegetable or a mix)
•4 eggs, beaten
•1 1/2 cups milk, or light cream
•1 cup cheese, grated (your choice: Swiss, Cheddar, Jack, etc.)
•1/2 tsp salt (optional)
•1/8 tsp pepper
•Dash nutmeg, or ground mace
Crust Directions:

1.Mix together cooked rice, egg and soy sauce.
2.Spread evenly to cover well- buttered quiche pan or pie plate.
3.Bake rice crust at 350 F for 10 minutes.
4.Remove from oven.
Filling Directions:

1.Place chopped vegetable in bottom of crust.
2.Mix together: eggs, milk, salt, pepper and nutmeg. Pour over broccoli.
3.Top with grated cheese. Bake at 350 F for 45 minutes, or until set.
4.Remove from oven, and let sit ten minutes before slicing, if serving fresh; or wrap pie pan, label and freeze.
5.Quiche can be served cold after thawing for a yummy hot weather treat; or heat the thawed quiche at 350 F for 20 minutes.
Enjoy!