Leftover Veggie Quiche Pie
Serving Size / Yield
- 3 eggs
- 1/3-1/2 C. fresh bread crumbs
- 4 tsp. butter
- 1 clove garlic
- 1/2 small onion
- 1/2 green or red pepper
- 1 C. greens of any kind (lettuce, kale, spinach, etc.)
- 1 C. veggies like summer squash
- 3/4 C. mixed cheeses, goat, cheddar, romano etc.
Cook greens in water to cover until tender, about 1/2 hour. Preheat oven to 350 degrees. When greens are done, drain and chop. Slice onions and peppers, julienne style. Grate harder veggies, like squash, turnips. Melt 1 tsp. butter in a small pan and brown chopped garlic. Add onions and peppers. Cook until onions are transparent.
Meanwhile beat 3 eggs in a large mixing bowl. Add the cooked veggies, the grated veggies, the cheeses (grated or broken in small chunks) and mix well. Melt 2 tsp. butter in the pan, and brown the bread crumbs. Don't let them burn. The last tsp. butter goes in an 8" quiche or oven proof pan. Melt in the oven. Spread the melted butter, and pour in the veggie/cheese mixture. Cover the top with th bread crumbs, (and more cheese if you like) and bake approximately 25 minutes, or until eggs are set firmly.