Use-It-Up Quiche

 

I saw this recipe in Real Simple, in an article about reducing food waste. You can therefore use up whatever ingredients you have on hand, or those you prefer; mine were mostly bacon and baby kale, along with Gruyère cheese. I served it with a carrot chickpea salad.

1 Tbsp. finely shredded hard cheese (such as parmesan or pecorino, which are lactose-free)
1 9-in. frozen deep-dish pie shell, thawed according to package directions
1 Tbsp. extra-virgin olive oil
½ cup chopped onion
2 cups chopped raw and/or cooked vegetables (such as cooked broccoli and raw kale or spinach)
½ tsp. kosher salt, divided
¼ to ½ cup chopped leftover cooked meat or seafood (such as chicken, bacon, shrimp, salmon, steak, or sausage) (optional)
5 large eggs
½ cup lactose-free milk (dairy or unsweetened plain nondairy)
½ cup lactose-free shredded cheese (such as cheddar, Gruyère, Monterey Jack, mozzarella, etc.)
¼ tsp. freshly ground black pepper
1/8 tsp. ground nutmeg (optional)

Preheat oven to 375 °F with a rack in lower third position. Sprinkle hard cheese over bottom of pie shell.

Heat oil in a large skillet over medium. Add onion; cook, stirring occasionally, until softened, 4 to 5 minutes. Add vegetables; cook, stirring occasionally, until raw vegetables are wilted, 4 to 5 minutes. Stir in ¼ teaspoon salt and (if desired) meat or seafood.

While vegetables cook, whisk eggs, milk, shredded cheese, pepper, remaining 1/4 teaspoon salt, and (if desired) nutmeg in a medium bowl.

Arrange cooked vegetable mixture over hard cheese in pie shell. Pour egg mixture over vegetables.

Place pie shell on a large rimmed baking sheet. Bake until set and top is slightly golden, 30 to 35 minutes. Let stand for 10 minutes before serving.