I often find myself making a quiche when I have odds and ends of cheese and vegetables that need to be eaten or tossed. It is great way to use up the ingredients before they go bad.
Don’t be afraid to experiment with combinations either! The quiche pictured above is what I refer to the “kitchen sink quiche” This quiche has tomatoes, spinach, onions, carrots, kale, broccoli, asparagus and mushrooms. I had a chunk of Jarlsberg, some Gruyère, sharp cheddar and goat cheese in the fridge. There wasn’t enough of just one cheese so I shredded them all and mixed them together.
For my basic quiche recipe check out my earlier postFour Quiche Saturday.