Any Way You Slice It

So many delicious leftovers right now that I've totally stuffed myself before I started thinking about dinner. Other than that, the fridge is basically empty except a thawing roast and ingredients for tomorrow night's dinner. So, I decided to use the leftover dough from the Tapanade en Croute to make a simple Cheese Quiche. The crust proved to be rather difficult because I had to roll out approximately half a pie crust to accommodate an entire pie pan. I also made twice as much filling than necessary, but that's fine since I can use it for a quick omelette tomorrow morning.

Since it's the same overworked crust from Last Night it was not as flakey as I would have liked. Still, quiche is quiche and it's good pretty much any way you slice it. I thought the filling was probably the best quiche guts I've ever eaten! This is probably because while I had to half the recipe for the egg batter, I still used the full amount of cheese. I'll definitely be looking forward to eating this tomorrow for lunch.