Quick Quiche from Holiday Leftovers

by Sarah Breakfast, Main Course, RecipesComments: 14

Quick Quiche
The holiday weekend is here and for many of us, family and friends will be dropping in to visit. Or, you may be doing the visiting yourself. Here is an easy, quick quiche recipe to share with those who drop in for a chat.

I use leftover steamed veggies to make this dish super fast and easy. You can use whatever veggies you want. My favorite combinations are asparagus/red pepper or broccoli/onion.

I like the Wholly Wholesome brand of organic pie shells if I don’t have the time to make it myself. Many healthfood stores carry them. These pie shells are made with a healthy traditional fat and have no questionable ingredients.

I used to have to always make the pie shells myself as there wasn’t a brand I could buy that was made with decent ingredients. Thank goodness that healthy pie shells are available now. The meal is so much faster with the pie crust already made.

Quick Quiche


2 cups leftover steamed veggies of your choice
5 free range egg yolks
1/2 – 3/4 cup fresh cream, cream fraiche or piima creme (sources)
1 cup freshly grated parmesan cheese (sources)
sea salt and pepper
Pie crust of choice (I use this one)


Beat the egg yolks with the cream, seasonings, and half the cheese. Arrange the veggies in an even manner all over the pie crust and pour the egg mixture over the top. Top with the remaining cheese and bake at 350F/177C for 30 minutes. It’s that easy!

Refrigerate any quick quiche leftovers.

Sarah, The Healthy Home Economist

Picture Credit

Comments (14)

  • Sini

    Did you really used a aluminum tray? I am suprised!

    June 23rd, 2016 1:02 pm Reply
  • Madeline Flagg

    Recipe looks fantastic Sarah! Surprised that it was cooked in a foil pie plate. Do you usually avoid these?

    October 17th, 2014 7:20 pm Reply
  • chamomile

    mmmm. fantastic recipe
    chamomile tea

    February 25th, 2014 8:13 am Reply
  • Mary

    Hi Sarah,

    I was wondering – why do you use just egg yolks for this recipe and not the whole egg? Any suggestions on what to do with all the egg whites?

    Thanks so much!

    Love your site!!


    January 6th, 2014 10:23 am Reply
  • Terry Kendall Schnitzler via Facebook

    or skip the crust

    December 31st, 2013 9:30 am Reply
  • Julie Stilwell via Facebook

    Thank you! Perfect timing!

    December 31st, 2013 9:21 am Reply
  • Alicia Cousineau-Ingram via Facebook

    Even better with bacon 😉

    December 31st, 2013 7:45 am Reply
  • Amy Ramminger via Facebook

    are only the yolks used for health or do they make a better quiche? I usually use whole eggs but never like my quiche as much as others :/

    December 31st, 2013 7:42 am Reply
  • Sarah

    Ok. Thanks!

    December 29th, 2013 1:59 pm Reply
  • Sarah

    Why not use the whole eggs?

    December 28th, 2013 10:22 am Reply
    • Sarah, The Healthy Home Economist

      You can use 3 whole eggs if you like, but it won’t be as rich .. I prefer it to include as many healthy fats as possible which is why I use eggs yolks instead. I make macaroons with the whites :)

      December 28th, 2013 12:42 pm Reply
  • Sarah, the Healthy Home Economist

    If I recall, The Bake at Home brand uses palm oil, a healthy tropical oil, not any partially hydrogenated stuff.

    April 19th, 2010 5:54 pm Reply
  • Megan

    Mmmm this sounds really good! I have a similar quiche recipe but have been looking for a healthier (but convenient) option for the pie crusts. A nutritionist friend just made me aware that there are a lot of partially hydrogenated oils in the refrigerated piecrusts, so I'm assuming the "Bake at Home" is a bit healthier?

    April 19th, 2010 5:46 pm Reply

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