Thanksgiving Quiche

Need something to do with those Thanksgiving leftovers other than sandwiches or Thanksgiving pizza? Grab some of those veggies, potatoes, and stuffing to make a delicious and filling Thanksgiving quiche. This recipe makes one quiche.

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients
One (1) 9" frozen pie crust -- you can also use homemade pie crust, especially if you have some left over from the holiday.
Four (4) large eggs, scrambled
One & a half (1 1/2) cups of chopped veggies -- I used mushroom, potato slices, onion, and green beans. I'm thinking corn, peas, or any other veggies you might have left over would be a great addition.
One (1) cup of cheese , shredded-- I used sharp cheddar cheese. You can use as many types of cheese as you'd like.
1/2 cup of stuffing
Small handful of Craisins
Two (2) cloves of minced garlic
One (1) tablespoon of butter
Salt & pepper to season 

Directions
Preheat your oven to 425F degrees.
Saute your veggies in butter and garlic until mostly soft.

Place these veggies at the bottom of the pie crust and cover with cheese.
Pour scrambled eggs on top of veggies, until it almost reaches the top of the pie crust, but not quite.

Cover eggs with stuffing and top with Craisins.

Bake for 30 minutes, or until completely cooked through (this may vary based on oven).

Remove from oven and enjoy while it is still warm.

Pizza Quiche

This is definitely one of the weirdest recipes I've put together. In fact, I didn't even know if it would work or would taste good at all until it came out of the oven. This weekend, my friend had a pizza party/competition at his house and I brought a cauliflower crust pizza and this concoction. Surprisingly - or at least to me - the pizza quiche tasted good and even won runner-up in the vegetarian category! So, if you're feeling daring or just dying to make a weird pizza, check it out and enjoy.

Miniature Quiche

Like I mentioned previously, I am currently trying to eat a bit healthier. These mini quiches are perfect to eat on your way out of the door in the morning and really help me portion (because I can honestly eat half of a full-size crusted quiche if you let me). Make these on a Sunday night and keep them in your fridge all week or freeze them until you're ready to eat them. This recipe make six mini quiches.

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

Saute your veggies!

Four (4) large eggs
One (1) cup of fresh spinach
1/4 cup of red onion, diced
1/4 cup of sun-dried tomatoes, diced
1/4 cup of shredded cheese -- I used mozzarella and sharp cheddar
One (1) garlic clove, minced
One (1) tablespoon of olive oil

Directions
Preheat oven to 350F degrees.
Heat garlic and olive oil in a pan over medium heat.

Before baking.

Add onions and sun-dried tomatoes to pan. Saute.
Slowly add spinach and cover until the leaves wilt.
Pull the pan off of the heat and set aside.
Whisk eggs together in a mixing bowl and add the sauteed vegetables.
Portion into a greased muffin tin. This mixture should fill six muffin cups.
Sprinkle cheese evenly over each mixture.
Bake for 20 minutes.
Eat right away, or save for later!

Veggie Quiche

Quiche is possibly the best human invention. I mean, EGGS. VEGGIES. CHEESE. Inside of a PIE CRUST. Seriously. This veggie quiche is amazing, can be eaten for any meal, and should definitely be a go-to anytime you have extra veggies in the fridge.

Ingredients

One (1) 9" frozen pie crust -- I have yet to make my own, this one was purchased at Whole Foods
Five (5) large eggs
One & a half (1 1/2) cups of assorted chopped veggies -- I used baby portobellas, onion & green pepper. Feel free to get much more adventurous, though!
One & a half (1 1/2) cup of cheese -- I used cheddar cheese and a smoked gouda. I definitely suggest using smoked cheese, as it gives it a more robust flavor. You can use as many types of cheese as you'd like.
Two (2) cloves of minced garlic
One (1) tablespoon of butter
Salt & pepper to season

Directions
Preheat oven to 425F degrees.
Throw the butter and garlic in a pan and heat up until the butter is melted.

Saute w/ garlic and butter,
but only if you love delicious veggies

Toss the veggies in there together until they are sauteed. (Note that mushrooms will cook faster than onions and green peppers, so throw those in last.)
While the veggies are heating up, crack all five eggs into a large bowl and beat until scrambled. Season with salt and pepper. Set aside.
Shred the cheese (I highly recommend getting blocks of cheese and shredding as needed, instead of pre-shredded cheese; it provides a fresher taste and you can shred according to whether you want thick shreds or thin). Mix the cheese so that it is not divided by flavor. Set aside.

Spoon the veggies, cheese,
and eggs into the crust

Once the vegetables are sauteed, spoon them into the bottom of the pie crust. Ensure that they are spread evenly. 
Next to be placed in the pie crust is the cheese. I usually spoon all but one small handful in. Ensure that it is spread evenly.
Now, pour your liquid egg evenly over the top of the cheese and vegetables. It should fill up to the top of the pie crust. You can now sprinkle the small handful of cheese on the very top.
Place in the preheated oven and bake for 25 minutes. (This varies based on your oven, so keep an eye on it.)
Once the top is golden-brown, remove from oven and test that it is completely cooked all the way through.
Let cool and eat ravenously.