Earlier this week I made fajitas and mushroom burgers and steak fries. I ended up with enough fajita filling for a couple fajitas–one serving, a serving of steak fries, and 7 mushrooms. I needed to make dinner for three, hmmmmm, what to do? Lucky for me, I had a box of two premade pie crusts, half and half, and eggs. Pie crust+half and half+eggs+leftovers=quiche! Woo-hoo! Dinner for 3 plus breakfast the next day!
Have a look at what you have for leftovers. If it sounds like a yummy combo to you, you’ve got quiche! Here’s the basic quiche recipe. I made two quiches, so doubled the recipe.
I used about 1 cup fajita filling, chopped a bit, 7 or 8 steak fries and 7 mushrooms, sliced.
Preheat oven to 375F.
Start by sauteing the mushrooms in 2 TBSP butter. As a rule, I only use pre-cooked add-ins in a quiche.
Cut up the fajita stuff and the potatoes and added to the mushrooms to heat through.
Line two pie pans with the premade crusts and sprinkled a half cup of cheese in the bottom of each and divided the fajita-mushroom mixture between the two pans, topping with another half cup of cheese each.
Mix the custard according to the quiche recipe, divide between the two pans.
Bake 45 minutes or until golden and a knife stuck in the center comes out clean. Wait 5-10 minutes, cut into wedges and serve! Since my leftover quiche was sort of Mexican-flavored, I topped it with a small dollop of sour cream and an avocado slice.
Everyone loved this quiche, and it didn’t seem like leftovers!
As pretty as it is yummy, and a great way to stretch a food dollar.