Here is the simple quiche recipe using the leftovers from the Cannelloni. My daughter, the newly converted quiche lover, says this is a recipe I should be selling. Hmmm.
We ate the entire pie.
It was beyond delicious.
Maybe, just maybe she has a point.
But, I would rather share with you!
As with many leftovers, particularly meat and sauce mixtures, this just got better overnight. If you did not want a pie crust, a simple rice crust would be delicious too, or even a frittata.
your favorite gluten free pie crust
leftover meat sauce from the cannelloni stuffing
leftover spinach/pesto from the cannelloni stuffing
1 large Roma tomato, thinly sliced
3-4 large organic eggs
1/2 a cup of milk (we use Soy milk)
salt and pepper
grated Aged Cheddar Cheese
Once you have your pie crust rolled and placed in a deep dish 9 inch pie plate, prick holes through the pie with a fork. Scatter in the meat sauces, and the spinach/pesto filling.
Top with the sliced tomatoes.
Whisk up the eggs, milk, salt and pepper, and pour over the pie. Top with grated cheddar cheese and bake in a preheated 350 degree oven for 45 minutes.
Let rest 5-10 minutes before slicing. Enjoy!