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.”

Directions: