Quiche is a glory of the kitchen. It can be as budget-friendly or budget-busting as you want, made with humble chopped ham, caramelized onions and grated cheddar cheese or with luxe smoked salmon, asparagus and chèvre. It is a perfect vehicle for upcycling leftover cooked meats and veggies. It can be vegetarian and completely seasonal. It can be prepped ahead in a pie plate for same day cooking, fully cooked and reheated for next day service or assembled as a kit for the freezer. It plays well for breakfast, brunch, lunch, dinner or midnight snack. And it's as easy to make two as it is to make one, so you can double the ingredients to make one for dinner right now and freeze the second.
Some suggested filling combinations: ham with caramelized onions and cheddar, chicken with sauteed mushrooms and pepper jack, leftover pork roast and sauteed zucchini with swiss, leftover salmon and thawed frozen spinach with goat cheese, canned tuna and peas with American, roasted butternut squash and white beans with havarti, diced cooked bacon and radicchio with provolone, sliced baked potato and bacon with bleu cheese.
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