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Ever since we've started trying out new recipes, we've fallen hard for quiche. Several weeks ago, we tried this Bacon Cheeseburger Quiche recipe that I found at Plain Chicken. It sounded like something comfort-foody that would be great leftover, and we were right! While this recipe didn't have quite the amount of flavor I expected, it inspired me to get creative.
Over the weekend, I knew I wanted to do another quiche for the leftovers, but I also didn't want to go to the store, so I came up with this.
1/3 package of honey ham slices...probably 5 thin slices
4 slices of pepperoni
1/3 small bag of frozen stir fry veggies (I had Beijing blend so carrots, broccoli, peppers, onions, etc.)
1 cup shredded cheese
1/3 cup of heavy cream
1/4 cup of spicy ranch
1/4 cup of sour cream
a few shakes of garlic powder
1 frozen pie shell
So the wet ingredients are the same basic recipe for the Bacon Cheeseburger Quiche, but I did my own little riff on the filling. Preheat the oven to 375. I cut up my honey ham and pepperoni and threw it into a medium-hot skillet with the frozen veggies and the garlic powder. I let everything thaw, and the meat got a little color around the edges. I tossed the filling into the pie shell with the cheese on top. Next, mix up all of the wet ingredients and pour those over the top of your filling. Mine was REALLY full, so I used a fork to slide stuff around and get the egg mixture into the filling. I put my quiche on a cookie sheet to catch any drips, and bake for about 45-50 minutes.
I loved this version because it's a great way to sneak some extra veggies in on my boys, and it had all the flavor the previous quiche was missing. I have a feeling the leftovers won't last long!
Sorry I forgot to take a pic. I was busy eating. :)