I'm cleaning up my refrigerator from all the leftovers this week! For the baked chicken, I converted them into CHICKEN PIE and the ham was used as crusty toppings for MAC AND CHEESE.
I got fresh mushrooms intended for a Mario Batali veal dish but since I am traveling on business this week to Philadelphia, I made them into a quiche (and added the lettuce hanging out at the chiller).
INGREDIENTS:
6 large eggs, beaten
1/2 cups heavy cream
Salt and pepper
2 cups sliced mushroom
1 cup slice cabbage
1 shredded Swiss/ mozzarella cheese
1 (9-inch) refrigerated pie crust
HERE'S HOW:
- Preheat oven to 350 degrees
- Saute mushroom and cabbage in butter
- Meanwhile, combine the eggs, cream, cheese, salt, and pepper in a bowl
- Add mushroom and cabbage
- Pour the egg mixture on top of pie crust. Top with cheese
- Bake for 35 to 45 minutes until the egg mixture is set.
- Serve
