I’m starting to realize the fun of figuring out new dishes from leftovers. This week, we’ve used leftover pulled pork and mexican rice together to make a “burrito bowl” type dish that hubby and I both really liked. The thing that’s really helped me is the website recipezaar.com. If you’ve never checked that website, do. It has a search engine for ingredients that has helped me numerous times. That’s where I found this recipe: Wallumbilla crustless quiche.
What I loved about this recipes is that it’s so versatile. You can use any filling you have on hand or leftover from the week. In fact, my hubby liked this so much he said it could become a Sunday staple – using whatever is left from the week. It’s crustless, but it does get a nice crusty edge to it from the flour and cheese. SOOO delish.
It may not be the prettiest dish, but damn it’s good.
adapted from recipezaar.com
1/2 cup self-rising flour (I didn’t have self-rising flour, so I used 1/2 cup AP flour, 3/4 tsp baking powder and 1/4 tsp salt per a substitution chart I found online.)
1 cup milk
1/2 cup cream (I didn’t have cream, so I used 1/2 cup evaporated milk per another substitution chart.)
3 tablespoons melted butter
1 1/2 cups grated cheese (you can use whatever you have on hand. I used up some mozzarella)
3 cups ham, corn, asparagus, mushrooms or whatever you have on hand (I used leftover ham and roasted asparagus)
1. Whisk together eggs, flour, milk, cream and butter.
2. Stir in filling and cheese.
3. Pour into greased quiche plate (I used a 8×8 square pan since I don’t have a quiche plate.)
4. Bake at 350 for 50-60 minutes.