Let’s talk about leftovers.
Leftovers are very… interesting. People either love them, hate them, or love the challenge of transforming them into something else. I love nothing more than trying to take leftovers and create them into a whole different dish. But while dinner leftovers are one thing, what about those random leftover INGREDIENTS hanging out in the back of the fridge?
Like that half-empty tub of Greek yogurt, that random onion half, or that small portion of leftover rice from last night’s dinner.
Like that one leftover pie crust, that one leek, those three mini baked potatoes, and that slightly limp bunch of thyme hanging out in my fridge…
After a little thinking and some internet searching, my mom and I decided that all those ingredients would make the most delightful Rustic Leftover Leek and Potato Quiche!
Leftover ingredient dilemma solved!
And it starts with the crust of the quiche.
Unroll one store-bought pie crust into a greased 9-inch pie plate. I love store-bought pie crust. I love that it’s almost always in my fridge, ready to be made into quiche!
PS: I hate crimping. So I didn’t! The un-crimped edge give the quiche a delightful rustic appearance, which I think gives the quiche a really nice look.
When the crust is in the pie pan, using a fork, dock the crust… basically, poke a bunch of little holes in the bottom of the crust.
Then place in some parchment paper in the pie crust and pour in some pie weights or dried beans. Bake the pie crust for about 10-12 minutes. Then remove the parchment paper and weights/beans and allow the crust to cool.
A note about using dried beans as pie weights. This is a great inexpensive alternative to traditional pie weights, plus you can use the beans over and over again! Just be sure to cool the beans completely before storing in a labeled ziptop bag or container… because you DO NOT want to eat these beans! (they’re inedible at this point)
While the crust is cooling, whip up the filling for the quiche!
In a large skillet, heat some olive oil over medium heat. Toss in one sliced leek (the white and light green only, please!) and a couple sprigs of fresh thyme. Cook the leeks until golden and tender, about 4-5 minutes.
When the leeks are tender, add in some sliced potatoes. These are leftover mini baked yukon gold potatoes that were hanging around the fridge. Gently toss the potatoes in the skillet, allowing them to warm through but keeping the slices intact. Season the filling with salt and pepper to taste.
Now we assemble.
Add a light sprinkling (about a quarter of a cup) of sharp cheddar cheese on the bottom of the pie crust.
Then gently layer the potatoes on the bottom of the pie crust.
And then add the leeks, making sure to remove the thyme stems.
Finally, pour over the egg custard – four eggs beaten with a cup of cream and seasoned with salt and pepper.
Add a bit more cheese to the top of the quiche and then pop the quiche into the oven to bake for about 30 minutes until the quiche is set in the middle.
Cut into wedges and enjoy!
What a delicious way to enjoy leftovers!
So, kiddos, how do you use up leftover ingredients? Let me know!
Your leftover usin’, quiche lovin’ friend,
- 1 store-bought pie crust
- 1 tablespoon olive oil
- 1 medium-sized leek, sliced, rinsed well, and cut into half moons (white and light green only)
- 3-4 sprigs of fresh thyme
- 3 mini or one large baked yukon gold potato, sliced into circles
- 4 eggs
- 1 cup heavy cream
- ½ cup grated sharp cheddar cheese, divided
- Salt and pepper to taste
- Preheat oven to 350 degrees. Grease a 9-inch pie plate lightly with cooking spray. Unroll the pie crust into the pie plate, fitting the crust snugly into the corners. Using a fork, dock the bottom of the crust (punch little holes with the tines of a fork). Place a piece of parchment over the pie crust and pour in pie weights or some dried beans. Bake the pie crust for 10-12 minutes until the pie crust is just set. Remove the parchment and pie weights/beans and allow the crust to cool.
- In a skillet set over medium heat, add in the olive oil. When the oil is hot, toss in the leeks and the thyme sprigs. Sauté the leeks until they turn golden brown, about 3-4 minutes.
- Add in the sliced potatoes, tossing gently to warm them through. Be careful not to break the potatoes up too much! Season the filling with salt and pepper. Remove the thyme stems.
- In a small bowl, combine the eggs and cream. Season with salt and pepper and beat until combined.
- To assemble the tart, add in a quarter cup of grated sharp cheddar cheese to the bottom of the pie crust. Layer the potato slices on top of the cheese. Sprinkle the leeks over the potatoes. Evenly pour the egg mixture over the potatoes and leeks. Sprinkle the top of the quiche with the remaining cheese and pop the quiche into the 350 degree oven and bake for about 30 minutes until the center of the quiche is completely set. Cut the quiche into wedges and serve alongside a tossed salad. Enjoy!