my absolute favorite leftover recipe is for shepherd’s pie–made the right way with leftover pot roast. so yummy! click here to find paula deen’s recipe for this delicious comfort food.
it’s funny that this is today’s topic, because a friend of mine recently sent me a recipe she made up using leftovers. she dubbed it “re-styler’s no-crust quiche.” and oh my gosh, i love her for that! she’s one of the sweetest people i know. ❤
B’s Re-styler’s No-Crust Quiche
½ medium onion, diced
Canadian Bacon, diced
Leftover diced herbed potatoes
1 cup milk
½ c shredded cheese
Preheat oven to 375F. Spray 9 inch pie plate with cooking spray. Combine about 4 cups or so of cooked leftovers and arrange in pie plate. Separately, beat eggs and milk together. Stir in cheese and pour over leftovers. Spread cheese around evenly with a fork if necessary. Bake at 375F for 35-40 minutes or until eggs are done and top is lightly browned.
B’s Notes: “I put this together as a way to “re-style” the stuff in my fridge. 🙂 It really turned out quite good! Other odds and ends (half a tomato, leftover bacon, cooked carrots, raw celery, shredded cooked chicken, crumbled cooked ground beef, the useless last tablespoon of salsa at the bottom of the jar, etc.) would work too. The 4 cups amount is a guess – just pile it up until the pie plate is good and full. Enjoy!”