Sunday, March 1, 2015

leftover use up quiche

It's been almost a year since I've blogged.  No excuses; just busy and not making it a priority.  It's something I like to do so, I'm doing it again.

I thought I would share a recipe that I made this morning from things that I had in my pantry, fridge and freezer.  Earlier in the week I had made some "pesto chicken" for a Pesto Chicken Pizza (I just checked my Pinterest, so I could link to that recipe but I must have made it up, so the next time I make it I will blogg about that.)  that was awesome!  To make the "pesto chicken" I just took chicken tender pieces and baked them with store bought pesto, olive oil, salt and pepper.  With the leftover chicken still in the fridge on Sunday and not wanting it to go waist... I thought QUICHE!!

Quiches are really the answer to leftover use up.  Naturally, I went to my Pinterest boards and got to work finding a recipe that I knew I had pinned a while ago.

Basic Quiche Recipe! Nice to know just the basic ratios.
Here is the link to the pin:  Basic Quiche Recipe

With this recipe in mind I got to work... I knew I had a Whole Foods GlutenFree Bakehouse Gluten Free Pie Crust (since Thanksgiving, yikes.  Great option if you don't want to, or have time to make your own pie crust) in the freezer, eggs, Trader Joe's Original almond milk (I don't usually keep regular cow milk on hand), the leftover chicken, tomatoes, and Parmesan cheese.

The pie crust instructions tell you to bring the crust room temperature.  In the mean time I preheated the oven to 350 degrees and got everything else ready.

Next, I began to layer the ingredients into the now room temp pie crust... first the leftover chicken chopped into small pieces, then halved tomatoes.  I then seasoned the layers with salt and pepper.

Then, I topped that with the Parmesan cheese!  Yum.  (The recipe called for a cup of cheese but I just kind of eye balled it.)

After that, it was time to make the egg and milk mixture... I measured the one cup if milk into a two cup measuring cup and then added the four eggs.  I used a fork to break the egg yolks and whisked to combine the milk and eggs.  I added salt, pepper, and a couple dashes of Italian seasoning to the egg and milk mixture.

I did NOT want to carry a filled pie crust to the oven, open the door and risk spillage... so I opened the oven, carefully pulled out the rack and placed the pie crust down and then filled it with the egg and milk mixture.  I carefully put the rack back into place, closed up the oven and set the timer for 50 minutes.

After a little while, I started to smell the quiche.  It smelled amazing!  (I checked on it a couple times to make sure it wasn't burning.  It was fine.)

TADA!  It looked and smelled delicious right out of the oven.  Now to try and wait the 10 minutes to let it cool before eating!  (Torture.  LOL.)

The quiche cut nicely even though the tomatoes added some extra moisture.

It tasted as good as it looked and smelled.  The seasoning was spot on and the texture was good.  I get worried sometimes that the pre-made crust isn't going to match the flavor of the filling.  However, it tasted great all together.

I hope you try making your own gluten free leftover use up quiche.  Enjoy!

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