Blender Quiche - or Whatever You Have in Your Kitchen Leftover

you can also follow the same directions but in a muffin pan. Then freeze the indivdual quiches and microwave for a quck breakfast.

Yum! I used my own "baking mix" (just added to the mix 1/2 c flour, 1 1/2 tsp baking powder, 1 tsp sugar, 1 T oil), lunch meat, and skipped the parsley and veggies since I didn't have any that sounded good in it (served it with fresh tomatoes and cucumbers instead). Cooked for 35 minutes at 375 and it was perfect. I'll try it with whole wheat flour next time.

What a fabulous "get rid of leftovers" recipe!!! I had leftover steamed broccoli and was searching the internet for something to do with it, but everything had cans of cream soup or cups of mayonnaise as ingredients... too heavy and fattening for my tastes! So, when I stumbled upon this recipe I thought it would be worth a try. I used my leftover steamed frozen broccoli, and chopped it in small chunks, grated some fresh carrots into it and set it to the side. Then I sauteed diced onion and diced deli smoked ham till the onions were soft. Mixed this with the carrot and broccoli mixture, and spread it over the cheddar cheese in the pie plate. I don't care for "baking mix" so I made my own... flour, baking powder, salt, and butter (i'm anti shortening). Also, I had made pastry cream the week before and still had all the egg whites left over, so I used that. Only had skim milk, so this recipe was extra healthy! Mixed in the chopped fresh parsley from my garden and the spices. Poured over and sprinkled with paprika and a little more cheese. Baked for 40 minutes, but I don't think that was long enough, as it was still a little gooey on the inside... or it could be from the skim milk and egg whites being too much liquid in the mix. Either way, I'll adjust next time accordingly. Thanks for a great recipe I'll use again and again! ****Love this recipe!! Just made it again using hot Italian Turkey sausage, potatoes, onions, mushrooms, sharp cheddar cheese, and garnished with paprika and scallions. Yummy! The only thing I will say against the recipe is that I think its silly to put the cheese at the bottom of the pie plate... it dissipates that way and you don't get the cheesy goodness of a real quiche. I did layers of cheese in this one, and it's in the oven now smelling amazing! Try this recipe and adapt it any way you like!!! THANKS FOR A LIFESAVER RECIPE!!!

I made this with spinach, mushrooms, and zucchini. I got carried away with the veggies as I always do, so I reduced the ham to keep the total volume of veg meat the same. It didn't fly. I like my meal proportions to lean heavily to vegetables, so that wasn't the problem. I think this recipe works best with tastily-spiced leftovers, not starting with unseasoned fresh ingredients. Still, what I made was good enough to eat, and tasty enough to try variations on it later. Cheese on the bottom ended up a lot like crust ... I could see mixing everything (but more heavily seasoned, possibly with less baking mix or none if veggies are well-drained) and pouring it in a crust for yummy! This recipe is a framework, so it should always be a work in progress; and for that, it's a great start!

This recipe has officially made it into my "staple recipes". I make this all the time- change up the ingredients, and it always comes out perfect. Thank you.