Leftover quiche without pastry – a waste-reducing recipe with olive oil

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Quiche de restes sans pâte - recette anti-gaspi à l'huile d'olive
Photo credit: Céline de Cérou
Got some leftovers and not sure what to do with them? Why not make a no-dough, anti-waste quiche! Use up some leftover minced meat and a few peas, or try it with marinated peppers and roast chicken… Experiment with different combinations!
A PDO
Preparation
10 min
A PDO
Cooking time
30 min
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Reducing food waste Appetiser Starter Main course Brunch and breakfeast

Ingredients

A PDO
For 4 personnes
  • Leftovers: cooked vegetables, meat or fish, cheese… in this case, marinated peppers and chicken
  • 3 eggs
  • 150 ml milk
  • 1 yoghurt
  • 3 c. à soupe of flour
  • 2 c. à soupe Aix-en-Provence olive oil PDO
  • Salt, pepper
  • Spices or herbs (in this case, parsley)

Astuce

Here, we suggest an olive oil from Aix-en-Provence, PDO (intense flavour), which we used with the marinated peppers, chicken and parsley. Feel free to choose a different olive oil to suit your ingredients! Find our tips on food pairings here 

Instructions

  • Preheat the oven to 180°C.

  • Whisk the eggs, add the milk, yoghurt, olive oil from Aix-en-Provence PDO and then the flour. Season with salt and pepper, add the spices or herbs, then mix in the leftovers (100 to 150g). In our example, we added pickled peppers, leftover cooked chicken cut into small pieces and chopped parsley.

  • Pour into an oiled dish. Bake in the oven for 30 minutes at 180°C.

  • A few examples: fish and broccoli quiche, roasted vegetable quiche, minced meat and peas quiche.

Astuce

Here, we suggest an olive oil from Aix-en-Provence, PDO (intense flavour), which we used with the marinated peppers, chicken and parsley. Feel free to choose a different olive oil to suit your ingredients! Find our tips on food pairings here 
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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