I hope everyone is enjoying there Easter Week. Here at Chez Lenaburg we have been dealing with some illness, but nothing that a good bowl of chicken noodle soup won’t cure. If only we could taste it. Sigh!
Anyway, for our Easter feast I served Honey Ham, Roasted Asparagus, Scalloped Potatoes with Leeks, Green Beans with Garlic and Lemon, A Spring Salad and lovely rolls. We had a wonderful gathering with family but as usual, I ended up with leftovers. We had another meals worth for Monday’s dinner, but not enough for a second. So I put my creative/frugal hat on and found a recipe that would work using all the leftovers.
I borrowed a page from my mother’s cookbook and made a casserole of sorts. Actually a “quiche”. It’s reminiscent of those leftover casseroles I would have as a child, when my mom would clean out the refrigerator on Thursdays before her shopping day on Fridays. Frugality is the mother of invention. I adapted a recipe from Cooks.com. I have to say, it was quite yummy. I hope you take a chance and experiment with your leftovers as well.
Easter Dinner Crustless Quiche
(adapted from “Crustless Quiche” at Cooks.Com)
10 Beaten Eggs
1 Pound of cheese ( I used the leftover Gruyere I had from the scalloped potatoes, plus some Monterrey Jack)
1 pint small curd cottage cheese
1 1/2 cups Bisquick
1 1/2 cups whole milk
1 stick of butter, melted
Then I added the following ( there was about 1 cup to 1 1/2 cups of each left):
roasted asparagus, chopped
scalloped potatoes with leeks
green beans with garlic and lemon, chopped
Mix all ingredients in a bowl (Not with a Mixer)
Place in a greased 9×13 pan. bake at 350 degrees for 45-50 minutes. Then enjoy with your leftover salad greens.
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