One of the more frustrating things about cooking is having little odds and ends of extra ingredients that are leftover from other recipes. However, it’s a great feeling when you can take all those extras and whip them up into their own little recipe. Certain types of recipes are great at using up whatever ingredients you have around- stir-fries, soups, and one of my favorites- quiche. I had a bunch of extra ingredients from the past week of cooking taking up room in my fridge: leftover pie crust, green onions, a few slices of bacon, and two types of shredded cheese. Along with a few staples I usually have on hand (eggs, milk, and half & half), I came up with this quiche recipe.
Bacon & Green Onion Quiche
-1 refrigerated pie crust (half of a 15-oz package)
-4-5 bacon slices, preferably applewood smoked bacon if you can find it
-3 green onions, chopped
-1 cup shredded Monterey Jack cheese
-1 cup grated sharp cheddar cheese
-4 large eggs
-1/2 cup half & half
-3/4 cup milk
-1/2 teaspoon salt
Preheat the oven to 425 degrees. Set the pie crust out and allow to warm up to room temperature. Meanwhile, put the bacon slices on a baking sheet and cook for 12-15 minutes until done. Drain the bacon on paper towels. Crumble the bacon once it has cooled.
Once the pie crust has reached room temperature, unfold and press crust into glass pie dish. Press foil onto the crust and cover with dried beans/rice so it holds it shape. Bake for 10 minutes. Remove from oven. Remove foil and dried beans/rice. Reduce the oven temperature to 400 degrees.
While the crust is baking, whisk together the eggs. Mix in Monterey Jack cheese, cheddar cheese, crumbled bacon, chopped green onions, milk, half & half, and salt. Once crust has baked for the first 10 minutes, pour the egg mixture into the crust. Bake quiche for about 45 minutes (until a knife comes out clean). Let quiche stand 5 minutes before serving.
Source: adapted from The Bon Appetit Cookbook: fast easy fresh
What recipes have you pulled together using leftover ingredients?