BEEF STEW QUICHE

“Stop comparing your life.  Start living it.”

Every day my husband takes quiche squares in his lunch.  They’re an easy finger food to pack.  Plus, they don’t have the carbs from bread that sandwiches contain.  Winner!

But the best part, if you wonder if it could get any better, is that you get to use up almost any cooked meat and veggie leftover that’s in your fridge.  My latest creation follows.

INGREDIENTS:

grated cheese, 1 pound

12 eggs

2 cups beef stew, left over

DISTRUCTIONS:

Preheat oven to 375 degrees.  Spray or grease a 9×12 pan.  I use a glass pan.

Spread the cheese in the bottom of the prepared pan.  Chop the beef stew in a food processor or Ninja chopper.  Spread this chopped beef stew on top of the cheese.  It looks like this –

bs quich

Well, that’s a picture you won’t use for this year’s holiday card!  But fear not.  Everything looks better under a coating of egg.

Whip the eggs.  Pour on top of the cheese and beef stew.  Bake for about 30 minutes, or until the egg is cooked through.  Then it looks like this –

bsq 2

Wow!  That’s better.

In my husband’s lunch it looks like this –

lunch

The moral of the story.  It really doesn’t make much difference, within reason, what you use in your quiche.  The eggs and cheese are the constant while your leftovers are the additive.

As an additional bonus, your fridge stays more orderly and your lunch carriers are well fed.  Life is good!

Loveya – The Grandma

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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