Use-It-Up Quiche (a great way to use up leftovers!)

Basic “Use-It-Up” Quiche Recipe
(6 servings)

You can use almost any leftover vegetable or meat in this recipe. 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.  And it’s gluten-free, too!

Crust Ingredients:

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

Filling Ingredients:

• 1/2 lb any leftover vegetable or meat, 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/meat onto the 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!

~Debi

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Debi’s Mix-n-Match Quick Bread

This recipe is excerpted and adapted with permission from the book, Mix-n-Match Recipes: Creative Ideas for Today’s Busy Kitchens by Deborah Taylor-Hough.

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SUBMITTED BY:  Debi

I’m always on the look out for recipes that are quick, easy, family-friendly, inexpensive and flexible. This quick bread meets all of my criteria for a budget-worthy recipe.  Plus it’s tasty and super-simple, too!  🙂

Basic Muffin Recipe for Making Any Type of Muffin

SUBMITTED BY: Miranda

MUFFIN RECIPE FROM THE TIGHTWAD GAZETTE

Quantities listed are for a single batch of 12 muffins. To make muffins, combine dry ingredients, and then mix in wet ingredients until just combined; the batter should be lumpy. Grease muffin tin and fill cups two thirds full. Bake in a preheated oven at 400 F (200 C) degrees for approximately 20 minutes.