One More Yuck to Yum Crustless Quiche

Because this mixture of leftovers was just SO disgusting before I baked it, I had to share it!! Aren’t I gross?! But look, this shows what magic you can do with leftovers, even a half a handful of meat, cheese, vegetables–instead of tossing them in the garbage, toss them together and bake! (Although yes, I know the pre-baked mixture looks like tossed cookies, hahahaha!)

(Here’s another gross to great quiche post.)

Here’s the general recipe for a crustless quiche:

  • 1 cup milk (or substitute sour cream or half-and-half)
  • 1/4 cup water
  • 2-3 eggs slightly beaten (use 3 eggs for fluffiest quiche)
  • 1 cup flour
  • 1/2 cup grated cheese (not mozzarella but a “hard” cheese such as cheddar, feta, etc.)
  • 1/2 cup chopped, cooked leftover meat (chicken, ham, turkey, roast, even tuna)
  • 1/4 cup chopped, cooked vegetables (squeeze out the liquid, but I’ve also used frozen)
  • seasoning to taste (salt, pepper, dash of nutmeg, garlic salt, etc.)

In addition to egg, flour, etc., here’s the list of leftovers I used in the dish shown below:

  • half handful of chopped celery
  • cup of chopped-up homemade breaded chicken nuggets and a bit of pork roast
  • whatever shredded cheddar cheese was left in a bag and some little bits from a block of cheese
  • a bit of frozen succotash and corn hiding in the freezer
  • forgot to show this, but about 1/2 cup of gravy left over from pork roast that was too good to throw out so I used it instead of the water. This amount of liquid made it a bit too jiggly at the end of baking so I left it in for 5 more minutes to “harden.”


  • preheat oven to 425 degrees
  • mix all the ingredients in one bowl
  • pour into a greased 9-inch pie plate
  • bake for 30-35 minutes (5 minutes more if the middle is still jiggly)

Serve hot — with sour cream or salsa like I did below, and enjoy!

~Marilyn, TFF

This slideshow requires JavaScript.


One thought on “One More Yuck to Yum Crustless Quiche

Comments are closed.