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.