Leftover Magic!

There comes a time when I feel super lazy to go to the grocery store to replenish the pantry so I try to make something out of whatever I find in the fridge. This is how i ended up baking a tasty crustless quiche by using leftover milk, eggs and veggies!








  • Oil – 1 Tsp
  • Salt and Pepper – To Taste
  • Onion – 2 to 3 Tbs
  • Garlic – 1 Medium Clove (Minced)
  • Red Chilli Flakes – 2 Tsp (Use only 1 Tsp to reduce the spice)
  • Mushrooms – 3 Medium (Optional)
  • Spinach – 1 1/2 Cup (Chopped)
  • Eggs – 4 Large
  • Milk – 1 Cup
  • Cheddar Cheese – 1/2 Cup
  • Parmesan – 1/4 Cup
  • Green Bell Pepper/ Capsicum – 2 to 3 Tbs (Use any color of your choice)




  1. Preheat the oven to 350 F
  2. Wash and chop the spinach and set aside
  3. Heat oil in a pan, add onion, garlic and red chilli flakes. Drizzle some salt and pepper. Fry for a minute
  4. Add the thinly sliced mushrooms and sauté until they are soft and moisture free (About 5-7 minutes)
  5. In a medium bowl whisk together the eggs, milk, Cheddar and Parmesan. Lightly season with some salt and pepper
  6. Grease a 9-inch pie dish or round cake pan with non-stick spray. Place the chopped spinach in the bottom of the dish. Evenly distribute the sautéed mushroom mixture on top of the spinach. Sprinkle the chopped bell pepper on top
  7. Pour the egg mixture over the vegetables
  8. Sprinkle some grated cheese on top (Optional)
  9. Place the baking dish in the preheated oven and cook for about 45-50 minutes, or until the top is golden brown (ovens may vary). Do not overcook!


Cut into slices and serve hot with some tomato ketchup or any dipping sauce of your choice! 🙂


Recipe adapted from – www.budgetbytes.com

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