Sunday, September 12, 2010

crustless roasted veggie quiche with feta

What do you do when you have 73 million tons of leftover roasted vegetables? Make three quiches, freeze them, and hope they turn out OK when they defrost. I have some weird bias against frozen leftovers (exacerbated by years of barely working or overcrowded freezers), but I'm really hoping the convenience of just being able to grab a pre-wrapped slice of this to take for lunch outweighs it.

Adapted from Gluten Free Goddess, who used cheddar instead of feta and had fresh tomatoes and herbs on hand.

2 cups roasted vegetables (mine were wedding leftovers, mostly consisting of zucchini, asparagus, onions, peppers, tomatoes, mushrooms, and eggplant)
A handful of feta
Sprinkling of romano or Parmesan
4 organic free-range eggs, beaten
1/2 cup light cream (yup, I really used cream. it had better be good.)
A pinch of nutmeg
A pinch of Old Bay Seasoning
A pinch of dried basil and parsley (fresh probably would have been better but I was trying to be mindful of freezing)

Notes from here on are hers:

Pre-heat the oven to 375 degrees F. Lightly oil a 9-inch glass pie plate.

Layer the roasted vegetables in the bottom of the pie plate and scatter the shredded cheese over the vegetables.

In a large 4-cup Pyrex measuring cup, or mixing bowl, use a fork to beat the eggs with the cream, and add a pinch of nutmeg. Pour the egg mixture all over the veggies and cheese, allowing it to seep in. (I lightly press down a bit with a thin silicone spatula to make sure the custard mixture sneaks in to all the nooks and crannies.)

Sprinkle with the grated cheese.

Bake the pie in the center of a pre-heated oven for 30 minutes, or until the center of the pie is set, and the edges are turning golden brown.


Alissa said...

I turned a whole lot of those same roasted veggies into soup. I poured the whole lot into the crockpot, added stock, and simmered for a few hours. Then I used the immersion blender to puree the whole thing. I didn't know if it would turn out great or be totally weird or gross, but it came out really good! It's thick and really flavorful. Hurray!

gwen said...

Hurray indeed -- that is excellent! I am FINALLY almost done with them and going to put the last of them on a pizza (which will be baked on a very special pizza stone) tonight.