Fridge-Clearing Quiche
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 4
- Cost: Low
PRESENTATION
Leftover quiche is the real deal when you want something tasty and easy—without all the hassle. I mean, it's originally from France, so you know it is got style. This savory pie, with its crispy shortcrust pastry shell, is filled with a soft, creamy mix. Really, the beauty here is in its versatility. You can throw in those bits from your fridge—like bell peppers, zucchini, carrots, or even some cooked ham. It's a fun twist on the classic French method, letting you mix and match whatever you've got. Pour that egg and cream mixture over your ingredients for a melt-in-your-mouth bite every time. People love how flexible it is. Seriously, each batch is its own masterpiece.
On a busy weeknight, leftover quiche is your best friend—super simple for dinner or a snack. And listen, the French technique makes sure that delicate crust stays nice and crunchy, so reheating quiche the next day? Works out great. Really, people swear by gentle quiche reheating methods to keep the filling creamy and the crust golden. Plus, you might see regional twists—some folks throw in spicy sausage or swap veggies based on what's around. There's no wrong way to fill it, so go wild with whatever looks tempting.
For those curious about quiche storage, keeping it fresh is easy. Just pop it in an airtight container in the fridge, and it’ll stay good for a couple of days. A quick warm-up in the oven brings back that soft, just-baked texture—no drying out here. That's the magic of a good leftover quiche. It's about making something delicious, from what you've got, without wasting anything. And here's the thing, it's a perfect excuse to get creative in the kitchen and enjoy a bit of French culinary magic at home. For sure, can't go wrong. So, so good.
You might also like:
INGREDIENTS
- Puff pastry 1 roll - round
- Bell peppers 0.7 cup (100 g)
- Zucchini ¾ cup (100 g)
- Carrots ¾ cup (100 g)
- Scamorza (provola) cheese 5.3 oz (150 g) - white
- Prosciutto cotto 7.1 oz (200 g) - diced
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - to grate
- Fresh liquid cream 0.9 cup (200 g)
- Eggs 3 - medium
- Fine salt to taste
- Black pepper to taste
- Nutmeg to taste - for grating
- Extra virgin olive oil to taste
- Chives to taste
- For brushing
- Fresh liquid cream to taste
How to prepare Fridge-Clearing Quiche
To prepare the fridge-clearing quiche, first wash all the vegetables well. Peel the carrots and cut them first into slices 1 and then into 0.5-inch cubes 2. Move on to the peppers: first, cut them in half and remove seeds and internal filaments. Then cut into strips 3.
From these, cut cubes of the same size as the carrots 4. Now trim the zucchini and cut them first into slices 5 and then into cubes always 0.5-inch large 6.
Now pour a drizzle of oil into the pan 7, heat it, and add the vegetables 8. Season with salt and pepper 9 and cook on medium-high heat for about 8 minutes.
After this time, turn off the heat and let cool 10. Meanwhile, in a bowl, pour the cream and eggs 11, beat well; add the grated cheese 12 and beat again.
Add a pinch of nutmeg 13. Cut the provola into cubes 14. Then add the diced ham 15 to the egg mixture.
And then also the provola 16. Finally, add the vegetables 17 and mix well 18.
Finely chop the chives 19, add them to the mixture 20, and mix 21.
Unroll the puff pastry and transfer it into a 9.5-inch removable bottom mold. Prick the base with a fork 22 and transfer the mixture inside 23. Then pinch the edges of the dough inward 24.
Brush the edges of the dough with cream 25 26. Cook in a preheated static oven at 350°F for 40 minutes in the lowest part of the oven, not in direct contact with the oven. Then switch to the fan mode and cook for another 10 minutes 27.