What’s the fastest way to clean out your fridge? Kitchen Sink Quiche! This take on a quiche can literally be any made with any ingredients you have in your fridge plus eggs! Make this a one pan quiche by using an oven safe cast iron skillet. To keep it light, this quiche is crustless, but if you have left over pie crust or puffed pastry, you can easily add that as base layer. This makes for an quick weekend breakfast or a way to clean out your fridge and have breakfast for the week ahead.
The beauty of this recipe is don’t feel like you need to have the exact ingredients! As long as you have eggs and cheese, you’re golden! Start with a base of veggies, and add any meat you have on hand.
Kitchen Sink Quiche
- February 9, 2021
- 8
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Ingredients
- 8 eggs, beaten
- 1 tsp olive oil
- 1/2 cup onion, diced
- 1 tbsp garlic
- 2 cups simply diced potatoes
- 1 1/2 cup raw broccoli florets
- 1/4 cup black beans
- 1 cup arugula
- 3/4 cup reduced fat shredded cheddar cheese
- 2 scallions, chopped
Directions
- Step 1
- Preheat oven to 350°F. Beat eggs in large mixing bowl.
- Step 2
- Heat olive oil in skillet (9 inch oven proof if keeping in the same pan) on medium heat. Add onion and garlic. Sauté until fragrant.
- Step 3
- Add potatoes to skillet and salt and pepper to taste. Cook for approximately 5 minutes until potatoes start to brown and soften. Add broccoli florets and beans to skillet. Mix well.
- Step 4
- Cook for 3-5 more minutes and then remove skillet from heat.
- Step 5
- Mix the cheese, arugula, and scallions into the eggs. Add egg mixture into veggies and incorporate well. If you’re using a 9 inch pie pan, transfer veggie mixture to pie pan and then add egg mixture.
- Step 6
- Bake in the oven at 350°F for approximately 35 minutes until firmly set. Enjoy!
