(a recession-friendly recipe from @gourmeted)
These days everyone is trying to save money where they can and I think we are all becoming smarter consumers because of it. When it comes to food, not only are we more conscious of the way we shop for groceries, but also finally taking a closer look into our own refrigerators and pantries. Who knew there’s a lot in there that we never noticed before? I was going through our pantry the other day and discovered all the canned goods that we thought we’ve run out of. Duh! We are all making the most of our meals and leftovers, and getting more creative in the kitchen. It sure is the sign of the times, but definitely a good change.
Here’s where this easy quiche recipe comes in: it’s a great way to use leftovers to give them a fancy twist, without the fancy cost and too much work. All you need are milk, cream, cheese, butter, and bread crumbs–which are usually readily available in your kitchen–and your choice of (leftover) ‘filling’ (any meat and/or vegetable, I like them sauteed and seasoned first). Put it together, leave it in the oven to bake for 25 minutes and serve it. Now that’s my kind of weekday meal!
To give you an idea of how to create your own version, here’s a recipe where I used leftover corned beef and cut them into cubes. St. Patrick’s Day is coming and if you’re making corned beef, now you know what to do with your leftover.
Go ahead and give this a try. It is simple enough to have your little ones assist you in the kitchen. Why not let them pick their own filling? Don’t be afraid to experiment and best of all, enjoy! Cooking can be a really fun and engaging family activity.
St. Patty’s Crustless Quiche
Makes 3 servings (3 ramekins). You can easily double the recipe if you want to cook it in a 10″ round baking pan or a quiche dish.
* corn flake crumbs (you can use other kinds crumbs) for coating the ramekins
* 1/2 chopped white onion
* 1/2 cup sliced celery
* 1/2 cup cooked corned beef, diced
* 1 tablespoon unsalted butter (plus extra, for greasing the ramekins)
* 9 tbsp shredded colby jack cheese (any block cheese of your preference should work: cheddar, monterey, etc.)
* 2 large eggs
* 1/2 cup heavy cream
* 1/2 cup whole milk
* kosher salt
* 1/2 tsp pepper
Equipment: 3 ramekins
1. Pre-heat oven to 425F.
2. Butter all the sides of the ramekin, then sprinkle with corn flake crumbs to coat. This prevents the quiche from sticking to the dish.
3. In a small pan, saute onions and celery in butter in medium heat for about 2 minutes. Add corned beef and salt to taste, cook for 4 minutes. Divide and spread the mixture on the bottom of each ramekin
4. Top it with 3 tablespoons of cheese for each ramekin. Spread evenly on top.
5. In a small bowl, whisk together eggs, cream, milk, and 1/2 teaspoon pepper. Pour into each ramekin. You don’t really need to add salt because the cheese would give it flavor.
6. Bake on a rack in the center of the oven until the top is golden brown and custard is set in center, about 25 minutes.
7. Cool slightly before serving.
Joy is a web professional who is passionate about food and cooking. She and her fiance call Gourmeted.com their ‘online kitchen’ where they share their experiments with recipes, kitchen tools and gadgets, dining out, or discovering new ingredients and healthy food alternatives.