Yard Sale Quiche
My newest entry into my month-long celebration of pies and pie-like inventions, sweet and savory. February is National Pie Month. Did you know?
I’ve written about Yard Sale Quiche before. Basically it’s my silly name for “Clear Out Your Fridge and Throw It In A Pie Crust”………quiche :0) It’s a wonderful last minute dinner recipe, and it’s amazing how many vegetables you can get rid of, and how much more refrigerator real estate you can acquire, when making this quiche. I’ve used up leftover roasted vegetables, those last few pickles in the jar, that last little bit of feta cheese that no one wants to seem to eat, those last few stalks of celery, and carrots, and greens, and even those last few olives you bought for martinis but have sat forlornly in their little plastic Harris Teeter container mocking you for weeks.
For this quiche, I took inspiration from Chow.com’s Kale and Roasted Red Pepper Frittata. Except I made mine in a pie crust, and added some other stuff. That’s the great thing about quiche: 1) They’re very forgiving 2) You can try lots of different taste combinations……because they’re very forgiving. Throw caution to the wind home cooks! Experiment! It’s a Yard Sale!
1 prepared pie dough, thawed (or if you’re an expert, homemade, but I ain’t :)
2-3 cups leftover, sauteed kale, cut into bite-sized pieces (sauteed with tons of garlic & olive oil)
1 whole roasted red pepper, cut into thin strips
8 eggs, beaten with 1 generous slog, buttermilk
1 lg pinch of salt and black pepper
1 lg pinch of crushed red pepper
1 lg pinch of dried thyme
1 generous handful of grated cheddar cheese
- Preheat your oven to 375 degrees.
- Place the thawed pie dough in a shallow pie pan, pinching around the edges to make a nice border.
- Drop the handful of cheese in the pan, spreading it around.
- Dump all the vegetables in the pan.
- Add the salt, crushed red pepper, and thyme. Maybe some black pepper too.
- Dump the eggs over the vegetables.
- Bake about 40 minutes, or until a knife inserted in the center comes out clean. I let it cook about 25 minutes, then placed foil over it so the crust wouldn’t burn
Old School Hip-Hop: Think Eric B. & Rakim, Notorious B.I.G., Wyclef Jean, Black Sheep, and Snoop.
In other “pie” news, a friend sent me this news story about an enterprising young hipster-doofus* in Seattle who has taken it upon himself to deliver pies by bike. Would that work here? We’ve certainly got our share of hipsters. And pie is the trendiest food trend right now. And before you ask, yes, he has a vegan option………..Cheers!
*my nickname for youngsters of the male persuasion these days who sport thick glasses, beards, ride bikes, wear fedoras, pork pie hats, and/or ski caps, jeggings when they shouldn’t, and probably live in Brooklyn, Seattle, or Portland. Called so with much love in my heart because I remember when I too was one, oh so very long ago :D No beard of course, but lots of black, dyed hair, pointy shoes and tunic tops over leggings……SO glad those are back in style! Just wish I had some kids to embarrass…