Managing Extra Leftovers

July 20, 2022By Christian Bearden0 comment

#WhyWasteFoodWednesday

We’ve all bought more than we have had a use for. Maybe we had different intentions of how we would use it, or the vegetables and packages of meat or dairy were just too large. No matter the cause, what can we do to make use of this excess? Avoid wasting food, save money, increase sustainability, and maximize convenience; there are many reasons to plan meals around the food on hand and make use of items you may otherwise have thrown out. There are many ‘go to’ lunches and dinners that are a perfect way to use this surplus.

A great plan is to cook food today so it lasts longer for future meals. Wilting spinach today can be cooked and saved for meals up to three or four days longer than if left raw.

Use the food you have on hand in a delicious and super easy Quiche recipe. Extend food life and avoid wasting food by using the vegetables, dairy, and meat you have in your home right now; true home cooking idea. This recipe helps you make a delicious, nutritious, and now sustainable, healthy quiche.

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into a delicious meal!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.
UN Food & Agricultural

Leftovers Quiche

Ingredients

4 large eggs
2 large egg yokes use whites to brush the pastry for golden brown color
2 cup dairy or dairy substitute: cream, milk, sour cream, ricotta, creme fraiche, plain yogurt, cottage cheese use up what you have; 2 cups / 300 grams
1 tsp salt to taste
¼ tsp pepper and spice to taste
1 cup cubed, cooked meat use up what you have; 1 cup / 150 grams
1 ½ cups vegetables (uncooked or cooked) use what you have, or one package of frozen; 1.5 cups / 200-250 grams
½ cup cheese use what you have; 0.5 cup / 75 grams
1 sheet shop-bought pastry – puff pastry or pie crust or made a quick pastry from your pantry

Prep time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Directions

Prepare the Crust

Preheat oven to 350 F / 180 C
Line tart/pie dish with rolled out pastry (rolled out at 5 mm or thickness of a nickel thick)
Put parchment paper over the dish and fill with ceramic baking beans/rice/lentils
Bake for 5 minutes; remove from oven; remove parchment paper and baking beans/rice/lentils
Brush pastry base, interior sides and top crust with egg white, OXO Good Grips from Amazon has excellent pastry brushes and more
Bake again for 5 minutes until golden – your crust is now “Blind Baked” and ready to be filled

Make Filling

Lightly beat eggs and egg yolks in a bowl
Add dairy (cream; sour cream; ricotta; crème fraiche; plain yogurt; cottage cheese; milk) and salt, pepper, spices (to taste) and continue to beat until mixed together

Assemble the Quiche

Place the cubed, cooked meat and vegetables inside the blind baked pastry crust
Pour in the egg mixture
Bake for 30-45 minutes until golden brown and fully set

Serve slices warm or cold. Keeps well refrigerated for up to 4 days.

Notes

Great Combinations Include:

ham and cheese
spinach, cauliflower or broccoli and cheese (cauliflower & broccoli and other tougher vegetables are best cooked first)
roasted vegetables
asparagus and salmon
roasted potatoes, cubed or sliced thinly
fresh tomato and cheese
mushroom and onion, with cubed steak/pork if you like

Be inspired to bake your own creative combinations from your favorite foods. Perhaps taco meat and cheese. Whatever you enjoy!