This quiche is a great way to use up refrigerator leftovers at the end of the week. It combines salty chopped olives (or whatever else you have in the fridge), steamed broccoli or asparagus (or whatever else is in the crisper), some of that cooked ham you've been dying to get rid of, and of course...cheese! Add it all to a store-bought pastry shell and voilà! Tummies full and fridge emptied.
1/4 cup black olives (about 14), pitted, rinsed, and roughly chopped
4 ounces broccoli florets or asparagus (cut into 2-inch pieces), steamed
1/2 cup (3 ounces) cooked ham, diced
How to Make It
Heat oven to 425° F.
In a large bowl, whisk together the eggs, milk, cream, salt, and pepper.
Prick the bottom of the piecrust several times with a fork. Sprinkle with the Gruyère. Distribute the olives, broccoli or asparagus, and ham into 4 quadrants according to the preferences of each family member. (Or simply place all the ingredients together on the crust.) Pour the egg mixture into the piecrust. Bake for 15 minutes. Reduce temperature to 350° F and bake for 30 minutes more. Transfer to a rack to cool for 15 minutes. Cut into 8 wedges and serve.