Quiche, or "eggy pie" as Rob calls it, is a great way to use up leftover vegetables. Without having to fuss with a crust, it's fast and easy. High in protein and fiber, this meal is nutritious and delicious hot or cold any time of the day.
Just toss your leftover vegetables (and meat, if you have it, waste nothing) into a pie dish coated with non-stick spray. I'm using up the leftover grilled veggies from Sunday dinner.
Sprinkle a bit of your favorite cheese over the top. I used a small chunk of Vermont sharp white cheddar that I grated, about 2 ounces.
Whisk up some eggs with 1/2 cup milk. I used 5 eggs here and a pinch of salt free seasoning blend.
Use 4-6 eggs depending on the size of the pie dish and the amount of leftovers you have.
Pour the eggs evenly over the filling. You don't want it swimming with eggs, you want just enough eggs to hold the filling together.
Bake in a 350 Fahrenheit oven for about 20 minutes, until the eggs are set and only slightly browned. Overcooked eggs are not delicious.
Cool, slice, garnish with fresh herbs.