One of my favorite ways to repurpose leftovers is to make quiche. In this case, I had some leftover chicken, half a package of baby spinach, and half a package of mozzarella cheese. The results? A delicious dinner with leftovers for lunch the following day.
E is for Eggs.......
My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet. Let's take a look at the other D recipes being shared today........
- Karen’s Kitchen Stories: Corn and Edamame Salad
- Mayuri’s Jikoni: Dim Posto - Bengali Egg Curry
- Blogghetti: Easter Candy Charcuterie Board
- Food Lust People Love: Edamame Summer Salad
- Sneha’s Recipe: Eggless Banana Chocolate Cake
- Jolene’s Recipe Journal: Baked Beef Empanadas
- A Messy Kitchen: Golden Egg Bread
- Culinary Cam: Mayak Gyeran: A Riff on Korean Marinated Eggs
- A Day in the Life on the Farm: Souper Easy Quiche
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whipped Feta Lemon Zest & Basil Deviled Eggs
This quick and easy quiche uses ingredients you normally have in your pantry or refrigerator, mixing them with leftovers and the odds and ends you want to use before your next shopping trip.
You need one can of cream soup, any flavor you wish. Meat of choice, vegetable of choice, cheese of choice, 4 eggs, light cream or milk, and a pie crust. You can have any flavor quiche you want, knowing that it will turn out perfectly. You can even make it crustless if you want.
You can omit the meat and add more vegetables if you are a non-meat eater or are abstaining from meat during Lent. It is an easy, foolproof recipe that I first started making as a young bride back in 1974, when I found it in one of those little paperback cookbooks they sold by the cash register. That was before the days of self-checkout, and they would put those out for you to peruse as you stood in line, LOL...I had a whole collection of them.
Last year, for the Letter E, I shared Escargot à la Bourguignonne, and in 2024, I shared Tomatoes and Eggs.
Yield: 6 servings
"Soup"er Easy Quiche
This easy, foolproof quiche starts with a can of cream soup, any flavor you want, and can be made with any meats, vegetables, and cheese that you have on hand.
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
Ingredients
- 1 can condensed cream soup (I used cream of mushroom)
- 4 eggs
- 1/2 c. light cream or milk
- 1 c. shredded cheese of choice (I used Mozzarella)
- 1/2-1 c. meat of choice (I used 1 c. leftover chicken breast)
- 1/2-1 c. cooked vegetables of choice (I used baby spinach and left it fresh)
- salt and pepper, to taste
- pinch of nutmeg
- 1 prepared pie crust
Instructions
- Line a pie pan with the crust.
- Sprinkle the cheese over the pie crust. Layer the meat and vegetables over the cheese.
- Whisk together the eggs, cream soup, and cream or milk. Season with salt, pepper, and nutmeg. Pour over the ingredients in the pie shell.
- Bake in a preheated 350* oven for about an hour, until the center is set. Let rest 10 minutes before cutting and serving.
Notes
Adapted from a recipe provided by Campbells Soup Company
Nutrition Facts
Calories
347Fat (grams)
23 gSat. Fat (grams)
10 gCarbs (grams)
21 gFiber (grams)
2 gNet carbs
19 gSugar (grams)
1 gProtein (grams)
14 gSodium (milligrams)
598 mgCholesterol (grams)
160 mg
Property of A Day in the Life on the Farm
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