Quiche me!

You know what's really hard to screw up? Quiche.

I mean - You add a bunch of eggs, some cheese, & a little bit of dairy, & *poof* quiche.

Or you add a few egg whites, a little bit of dairy, some vegetables, & *poof* quiche.

Or you add a mix of eggs & egg whites, a little bit of dairy, some meat, & *poof* quiche.

But my all-time favorite quiche recipes call for a mix of the above. Since we were doing manual labor this weekend & we didn't have time for cooking/cleaning/etc, I made a quiche with a medley of pantry items. I wasn't sure how it was going to taste - since it had all of the competing flavors. It was, however, delicious. After all, how hard does one have to try to screw up quiche?

Pantry Quiche

1 leek, chopped white part only (mostly, I prefer shallot to leek)
3 egg whites
2 eggs
1/2 - 3/4 cup cheddar cheese
1/2 cup chorizo or other cooked sausage
1/2 cup milk or unsweetened dairy substitute
1/4 cup sundried tomatoes, chopped
1/2 - 3/4 cup frozen spinach
1 tablespoon of olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cayenne pepper
couple of sprigs of thyme (chopped) or 1 tablespoon dried
pinch of nutmeg
salt & pepper

1 pie dough (recipe, mix, or store-bought of choice)

0. Preheat oven to 325.
1. Heat oil in a pan. Add leek & cook until limp.
2. Whip eggs, milk, cheese in a bowl.
3. Add the rest of the ingredients into the eggs (including the leek).
4. Mix thoroughly.
5. Pour into prepared pie pan (with dough in it).
6. Place pie pan into oven & bake for 1-1:30 hours or until center is set. You may want to increase the temperature to 350 at the end if it doesn't come together & you're especially hungry.