Ultimate Fridge-Filler Veggie and Ham Quiche

Recipe Name: Fridge-Filler Quiche

Category: Savory Pies
Servings: 1 Pie

Ingredients:

Instructions:

1. Prepare the Vegetables
   Begin by thoroughly washing and prepping your vegetables. Peel the carrots and zucchini, then chop all of them (the bell peppers, zucchini, and carrots) into small cubes. This will ensure they cook evenly and blend nicely with the other ingredients.

2. Sauté the Vegetables
   Heat a drizzle of extra virgin olive oil in a large pan over medium heat. Add the diced vegetables and sauté them until they soften and begin to take on some color. Add freshly ground black pepper and a pinch of freshly grated nutmeg to season the vegetables as they cook. The spice adds a lovely warmth to the filling.

3. Prepare the Filling Mixture
   While the vegetables are cooking, chop the cooked ham into small pieces and the Scamorza cheese (or Provola, if preferred) into small cubes. Once the vegetables have softened and are no longer hot, add the ham, cheese, and finely chopped chives to the same bowl. Gently mix them together, ensuring everything is evenly distributed.

4. Prepare the Pastry Base
   Line a 24cm (9.5-inch) tart or quiche pan with parchment paper. To make the process easier, rip off a piece of parchment large enough to cover the bottom and sides of the pan, then wet it under cold water. Squeeze out any excess water and carefully press it into the pan, creating a smooth and even surface.

   Roll out your shortcrust pastry (you can use homemade or store-bought) and gently lay it on top of the parchment. Press it down with your hands to ensure it fits the pan, then prick the base with a fork to prevent the pastry from puffing up while baking.

5. Assemble the Quiche
   Pour the prepared mixture of vegetables, ham, cheese, and chives into the prepared pastry shell. Using the back of a spoon, evenly spread the mixture out. Fold the edges of the pastry inward to create a rustic crust around the filling.

6. Make the Egg Custard
   In a separate bowl, crack the eggs and whisk them together with the fresh cream. Add a pinch of salt to taste and a generous dash of black pepper to enhance the flavor. Pour this egg mixture over the vegetable and ham filling in the pastry shell.

7. Finish the Crust
   For a golden, shiny finish, brush the edges of the pastry crust with a little more fresh cream. This will give it a beautiful, glossy texture as it bakes.

8. Bake the Quiche
   Preheat your oven to 180°C (350°F). Place the quiche in the oven and bake for about 35-40 minutes, or until the filling is set and the crust is golden brown. You can test the filling by inserting a knife into the center – if it comes out clean, the quiche is ready.

9. Let it Cool and Serve
   Once baked, allow the quiche to cool for a few minutes before slicing. This helps the flavors to settle and makes it easier to cut into neat slices. Serve warm or at room temperature as a hearty lunch or dinner, or enjoy it as a snack.

Tips for Success

• If you have leftover vegetables or other fillings like mushrooms or spinach, feel free to incorporate them into the quiche. This recipe is versatile and perfect for using up what’s in your fridge.
• You can experiment with different cheeses – Gruyère, mozzarella, or feta would all be delicious alternatives.
• To make the quiche ahead of time, bake it as directed and store it in the refrigerator. Reheat it gently in the oven before serving for the best texture.

This Fridge-Filler Quiche is the perfect solution for a busy weeknight or a brunch gathering, offering both rich flavors and a satisfying, savory experience. Whether you have random bits of leftover vegetables or deli meat, this quiche allows you to creatively use whatever ingredients are on hand, making it a go-to recipe for all those fridge leftovers!