crustless roasted veggie quiche with feta

By gwen -
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.

Comments

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!
8:56 PM
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.
6:44 PM
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