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Super Easy Quiche Recipe

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Super Easy Quiche Recipe

As part of my regular meal planning, I take advantage of turning leftovers into a second (or third) whole new meal during the week.  Lately my kids have been LOVING this Quiche and even ask for it as part of the regular rotation.

I LOVE it because it meets all my go to criteria! This uses leftovers, the kids can help make it, it uses everyday pantry/fridge staples, and it is CRAZY easy!

You can use any leftover protein and veggie combo for this meal.  We have done broccoli and ham, spinach and chicken, mushrooms, peppers, onion, and sausage, and even taco meat with salsa! This is easily a breakfast, brunch, or dinner dish!

Leave out the meat and make it all veggie based or flip it and do meat and no veggie to meet your tastes!  This is great with a nice green salad and vinaigrette on the side!

What you need:

  • 4 eggs
  • 1 can Cream of Mushroom condensed soup
  • 1/2 c. sour cream or plain greek yogurt
  • 1 c. shredded cheese – whatever your family likes!
  • 2 c. cooked chicken, sausage, pork, or beef
  • 1 c. cooked and drained veggies
  • 1 (9 inch) unbaked pie crust (I use the refrigerator crusts that come in a 2 pack, but a frozen shell is fine, also; or make your own if you have that skill – I DO NOT!!)

Okay – get ready for this super tough instruction 😉

  1. Preheat oven to 350° F.
  2. Lightly beat the 4 eggs in bowl.  Stir in all remaining ingredients and pour into the pie shell
  3. Bake for 50-60 minutes until set and slightly browned. Remove and let rest for 10 minutes prior to cutting.

French Onion Meatballs

Instant Pot Fall Off the Bone Country Style Ribs

Meal Prep Crock Pot Chicken

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Meal Prep Crock Pot Chicken

Let’s talk meal prep.  Are you a planner, scheduler, thought it all out person or a fly by the seat of your pants and hope to pull something together each night person?  In case you haven’t heard it before, I am a TAD BIT of a control freak/over planner.  So you guessed it, I am the meal planner guru type.

My goal is to have a homemade (or MOSTLY) meal 5 of the 7 nights a week.  This is a pretty hefty goal to take on as the sole parent in our home.  However, family meals are something we bond over and I have made it a priority.  The kids weigh in on meal ideas, help prepare meals whenever possible, just hang out with me in the kitchen, and it is a time we really connect.

In order to keep my goal of not eating out or calling for pizza, I like to prep a protein in advance for the week.  Making a large batch of meat keeps the stress of a meal each night at bay.  No worrying about thawing or cooking it each night.  Usually I do this large prep ahead with chicken, however pork loin or shoulder using this same seasoning is a nice change of pace.

At least once I week, typically on Sunday, I prep a large Crock Pot of chicken Breasts.

This tasty, mildly seasoned chicken turns into soup, chicken tacos, chicken salad sandwiches, Chicken Bacon Ranch Pasta, BBQ Chicken Sliders, and so much more!

📍 Pin HERE for later!

What you need:

3-5 Pounds Chicken Breasts (bone in or boneless)
1 Tbsp. Salt (Kosher or Sea Salt is Best)
1 tsp. Smoked Paprika (NOT hot)
1 tsp. Black Pepper
1 tsp. Granulated Garlic
1 tsp. Onion Powder or 1 Tbsp. Dried Minced Onion Flakes (which is what I prefer)
a few pinches of Cayenne Pepper (if you like a little spice)

Make It:

  1. Mix the spices together in a small bowl
  2. Sprinkle generously over one side of the Chicken.
  3. Layer, seasoned side down, in a crock pot.  Sprinkle remaining seasoning on each layer of chicken.  You can double up your layers to fit it all in.  It will cook fine.
  4. After about 4 hours, using tongs, rotate the chicken around so the top ones get to sit in the broth for a bit while they finish cooking.
  5. Cook on low for 6-8 hours until fork tender and shred-able.
  6. Serve immediately or shred/cube for use during the week.
  7. Don’t toss the broth at the bottom.  Strain the tasty liquid with a mesh strainer and save for soups or casseroles.  I pour it over my leftover chicken and it keeps it nice and flavorful all week.
  8. If your Crock Pot lid does not fit securely, add a splash of water or broth at the start to prevent over drying.  A few pats of butter on the top also helps! You don’t want it to poach in a ton of liquid but not be completely dry either.

You can also use a whole chicken and cook it the same way if you prefer.  Just cover the inside and outside of the bird well with the seasoning.  Don’t forget to make bone broth with the left overs!

 

 

Instant Pot Pressure Cooker Bone Broth

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I have become a TRUE Instant Pot convert! Any chance I get, I pull it out and get my pressure cook on!  It is so fast, convenient and easy to use.  Making my own bone broth is something I have long done on the stove, but it is a BREEZE in the pressure cooker and no boiling hot pot on the stove!

I used a rotisserie chicken after picking the meat off for another meal.  Why waste the bones when it can become 6 or 8 cups of delicious and flavorful broth for soup, casseroles, or gravy.  Use it right away for your next dinner or freeze it in 2 or 4 cup containers for the next round of Chicken & Noodles!

📍 Pin HERE for later!

What you need:

  • Chicken bones (left overs from a rotisserie or whole chicken)  Picked mostly clean
  • 6-8 cups water
  • 1 T. Salt
  • 1 t. Pepper
  • 1 t. Garlic
  • 1 whole onion (cut in half) or 2 T. Dried, Minced Onion
  • 1 or 2 carrots in large chunks (optional)
  • 1 or 2 stalks of celery (optional)
  • Additional seasoning to your tastes – sage, poultry seasoning, cayenne pepper, etc.

Make it:

  1. Place rack in bottom of the Pressure Cooker.  Place chicken bones in.
  2. Pour water filling to about 1″ under max fill line.
  3. Add seasonings and vegetables
  4. Set cooker to manual pressure cook, HIGH, and 45 minutes
  5. Once timer has gone off, allow to naturally release or manually release if in a hurry.   REMEMBER, if using manual release, use a towel over the valve and a long handled spoon or tongs to keep away from the steam.
  6. Place a strainer over a large bowl.  Carefully ladle or pour out the broth allowing to strain.
  7. Feel free to taste and adjust the seasoning to your liking.  Once cool, store in the fridge or freeze for use later

Note: Adding the carrots and celery gives the broth the deep rich color and adds an earthy flavor boost.

Try these tasty recipes with your next batch of broth

Slow Cooker Chicken Chili

Chicken & Stuffing Casserole

Simple Broccoli Cheese Soup Recipe

French Onion Meatballs

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French Onion Meatballs

This delicious main dish tastes just like a bowl of hot, gooey cheese covered French Onion Soup!  The ground chicken makes for a very tender and mild meatball that soaks in all the amazing french onion ‘soup’ gravy.  I served this with roasted potatoes to soak up every bit of caramelized onion goodness! Because I was so excited to try this dinner, I forgot to snap a photo of the finished plate!  So until I make it again, (yes I am FOR SURE making it again) the pan of simmering meatballs will have to do!

📍 Pin here for later

What you need:

Meatballs:

  • 1 lb. ground chicken (or turkey)
  • 1/2 c. shredded Swiss cheese
  • 1/4 c. bread crumbs
  • 1 large egg, beaten
  • 1 Tbsp. (1 clove) minced garlic
  • 1 tsp. salt
  • Freshly ground black pepper

French Onion Gravy:

  • 4 tbsp. butter
  • 2 large onions, sliced
  • 1 Tbsp. (1 clove) minced garlic
  • 2 c. beef broth
  • 2 tsp. freshly chopped thyme*
  • salt
  • Freshly ground black pepper
  • 1 1/2 c. shredded Swiss cheese

Make the Meat Balls:

  • Preheat oven to 400° F.  Line a baking sheet with parchment paper and lightly grease the paper
  • In a bowl, combine ground chicken, cheese, bread crumbs, egg, garlic, salt and pepper.
  • Form into 12 meatballs and place on a baking sheet.  Bake until golden and cooked through.  About 20 minutes.

Make the gravy:

  • While meatballs are baking:
  • Over VERY low heat add onion and butter.  Caramelize the onions for about 25 minutes stirring occasionally and cook until deep golden brown and tender.
  • Add minced garlic and thyme.  Cook 5 more minutes
  • Add broth, salt, pepper and increase heat to med/low.
  • Bring to a boil, lower heat, and reduce for about 10 minutes or until slightly thickened.
  • Add cooked meatballs and heat them back through.
  • Top with remaining shredded cheese and allow to melt.

*Rather than chopping the thyme, I just tossed in a few sprigs with the onions as they cooked and let them simmer in the broth.  Just remove the stems before serving!

 

Recipe adapted from HERE

Check out these other dinner ideas too:

Chicken & Stuffing Casserole

Keto Friendly – Low Carb Shepherd’s Pie

Slow Cooker Chicken Chili

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Slow Cooker Chicken Chili

I am one of those people that could eat soup EVERY DAY, no matter the weather.  It doesn’t even matter what kind: chili, chicken noodle, spicy tortilla, cheesy broccoli, potato . . . do I need to go on?   Give me ALL THE SOUP!

One of my go to’s is Chicken Chili.  Tossing everything in a slow cooker and using a rotisserie chicken makes the prep of this mild and rich chili a snap.

📌 Pin HERE for later!

What you need:

  • 6 c. chicken broth
  • 3 c. cooked and chopped chicken (use a rotisserie to save time)
  • 4 cans white beans (great northern, canellini, or your favorite kind) – drained & rinsed
  • 2 cans 4.5 oz. mild chopped green chilies
  • 2 t. salt
  • 2 t. cumin
  • 2 t. oregano
  • 1/2 t. cayenne pepper (more or less to your tastes)
  • 1/2 t. black pepper
  • 2 t. garlic powder
  • 1/2 c. heavy cream

Make it:

  • Put all ingredients EXCEPT cream into a slow cooker on low.  Cook for 4 hours stirring occasionally.  Taste for seasoning.  Add salt and pepper as needed.
  • Add cream before serving and allow to heat thru
  • Serve with cheese, sour cream, cilantro and/or onion if desired.

One of the BEST parts of making a big pot of chili – LEFTOVERS!  As with most chili recipes, this tastes even better the next day! It freezes well, too!  

More soup recipes

Hobo Hamburger Stew

Poultry a la King Recipe

Chicken Bacon Ranch Penne

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As I have mentioned before, I like to prepare a large batch of chicken in the slow cooker to use during the week for quick meal prep.  I love knowing I have a protein cooked and ready to go for any number of meals through out the week!  PLUS, I end up with a nice stash of stock for soups and chicken chili!  Even better, if you have leftover cooked meat after a few days, just toss it in the freezer for later!

I gave this new recipe a try and it received RAVE reviews from both kids!  All I have to do is mention pasta, and I have my kid’s full attention for any meal.  This is very quick to put together, requires no special ingredients and is very kid friendly.  Use a rotisserie chicken to save some time and serve with a salad for a nice balanced meal.

📌 Pin here for later!

What you need:

  • 1 lb Penne pasta (or other short cut pasta)
  • 2 cups shredded or cubed cooked chicken
  • 1 jar (15 oz) Alfredo pasta sauce
  • 1 c. ranch dressing (regular or light)
  • 2 t. ranch dressing powder/mix
  • 1/2 t. cracked black pepper
  • 6 slices chopped cooked bacon
  • 2 cups shredded mozzarella cheese (8 oz)

Make it:

  • Preheat oven to 350° F
  • Cook the bacon until crisp and chop into bite size pieces (I prefer to bake mine in the oven)
  • Cook the pasta in boiling, salted water until JUST soft.  Do not over cook or your pasta will become mushy since it is also baked
  • While pasta is cooking, mix Alfredo, ranch, seasonings, and chicken.
  • Drain pasta and mix into Alfredo/chicken mixture
  • Pour into a greased 9 x 13 baking dish
  • Top with shredded cheese and cooked bacon
  • Bake, uncovered for 25 Minutes or until cheese is melted and casserole is bubbling.
  • Let rest for 10 minutes before serving

The leftovers reheat wonderfully and taste even better the next day.

Recipe adapted from HERE

More Kid Friendly Meals:

Easy Pizza Roll

Simple Crock Pot Spaghetti

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