There aren’t that many recipes that I make regularly, but this crustless breakfast quiche is definitely a favorite. I make one or two that end up being quick breakfasts throughout the week. I tend to use whatever’s left around from the week of cooking — the vegetables, meats and cheeses that MustGo.

CONFESSION: I love leftovers and save everything. While I don’t always use all of the bits of vegetables and meats, most everything can be used in another meal, from leftover chinese food rice to the last bits of vegetables from other meals. Most of these items can be used in this super easy crustless quiche. The recipe was posted here.

This week’s quiche included the sad remains of a bag of frozen french fries that weren’t quite enough for two servings, half a green pepper and the leftover zucchini, carrots and green onions from sushi last weekend. I also fried up some bacon from the discount meat bin (had to be cooked this week— no problemo, especially for $2!) and added that. So far I have yet to create a combination of ingredients that isn’t delicious in this super easy quiche.