When I was exploring around my local supermarket, I realized how cheap pie crusts are. Using that, plus whatever I had in my fridge, I managed to create a quiche that is hearty, filling, and most importantly, delicious. And the best of all, this recipe is extremely flexible. You can substitute your meat, vegetables, and even seasonings. It’s a great way to use any leftover ingredients in your fridge and turn them into something magical.

Ingredients:

2 tablespoons vegetable oil

1 pound ground pork

½ teaspoon cayenne pepper

1 tablespoon dried thyme

½ tablespoon salt

1 teaspoon black pepper 

½ yellow onion, diced

1 medium carrot, diced

1 celery stalk, diced

¼ cup frozen beans

3 eggs

1 ½ cup 35% cream

1 cup mozzarella cheese

1 unbaked deep-dish pie crust

Directions:

In a medium frying pan, heat up the oil. Add in the pork and cook until it’s 90% done. Add in cayenne pepper, thyme, salt, and pepper, and cook for another 2-3 minutes until fully cooked through. Transfer onto a plate, but leave the juices in the pan

Using the same pan, add in onion, carrots, celery, and beans and cook until all the water has evaporated. Add the pork mix back into the pan and stir to combine. Transfer back onto the plate

For the quiche mix, in a small mixing bowl, whisk in the eggs and add in the cream. Whisk to combine.

To set up the quiche, place the unbaked pie crust on a baking tray with parchment paper. This will help prevent the egg mixture from spilling from the quiche. Add in the pork and veg mix and spread the mix until it forms a layer (no more than half the height of the pie crust). If you have ny leftovers, feel free to have that as a side dish. Carefully pour in the egg mix. Sprinkle on the cheese and bake in a 350°F oven for 20-25 minutes or until the egg mix is cooked. You can tell by poking it with a fork and it comes out clean.