Quiche is on the menu here every weekend, it also happens to be one of my favorite go to meals to use up leftovers. I've heard so many people over the years say that they (or more often their husbands) won't eat leftovers. I've never had a problem with leftovers, neither has my husband or kids, mostly because I generally don't serve the same meal reheated for two or three days in a row. I love creating new meals with leftovers, and have encouraged anyone who said they don't eat leftovers to use them to create new meals too. Those leftover hating husbands wouldn't even know it was leftovers with just a teeny bit of creativity.
Bacon, Shrimp and Scallop Quiche
Quiche is perfectly fitting for any meal - breakfast, brunch, lunch, or dinner. Add some fresh fruit or a salad on the side and you're ready to go.
I usually use store bought refrigerated pie crust for a 9 inch pie pan, it's the closest to homemade. If you prefer homemade, knock yourself out. I chop and add whatever leftovers I have that work well together - a little or a lot, doesn't really matter with quiche. Whisk 5-6 eggs with 1 cup of whole milk, pour over the top. Bake at 400 degrees for 30 minutes and serve. It doesn't get much easier than that - new meal created, and oh so yummy!
Linking up to Full Plate Thursday