Sometimes I get so tired of eating leftovers the same way they were initially cooked. As a family of 5, I have to double most recipes to feed the entire family, but this leaves us with perpetual leftovers. As luck would have it, our refrigerator is often a full-on science lab of experiments. It’s quite disgusting.
Wasting food is at the top of my “I hate” list, right up there with organ meat and farting at the table. I’m trying to reinvent the wheel where leftovers are concerned, especially for things that my little darlings wouldn’t eat initially.
So the way this little gem happened is that Grady and I were at Costco stocking up on food, when he pointed out the Steelhead Trout and said, “Mommy! I want that for my birthday!” only his birthday was a month ago, and it sounded more like, “Mommy, I wan ah fu my buhday”. You know, because he has speech problems and all that. I was so excited he wanted something full of Omegas for dinner, so I threw an entire fish into the cart and skipped my way to the register. When I got this fish home I thought certainly I’d have to cook both halves to create a meal for all five of us.
I should have cooked half and frozen the other half. Instead, I’m left with butt-tons of Steelhead trout that I absolutely do NOT want to go to waste. It only took me half a butterfly sneeze to realize that this fish would make a delicious quiche made with none other than the very vegetable I was serving it with, and some goat cheese.
As my luck would have it, the children scoffed at their fish and basically told me to shove it where the sun don’t shine, which was followed up by a trip to the bathtub and empty stomachs. Even dear Grady who had so desperately begged me for this fish dish for his imaginary buhday.
A day went by and I figured enough time had passed to try to shove this fish off on them again, but with a completely different identity. Bond. Trout Bond.
The quiche? A hit. They gobbled up every last mouthful and asked for seconds. I’m just looking forward to having another slice for breakfast.
Who knew turning leftovers into masterpieces could be so easy? Even if you don’t have leftover fish, this recipe is totally worth buying fish for, and it would be equally delicious made with salmon. Since it only uses 5 ingredients (not counting salt and pepper), it comes together easily and bakes up quickly.
Basically, you’re going to take your eggs and whisk them so that they’re nice and foamy, then add the chevre goat cheese, and whisk again until the mixture is creamy. Once you’re happy with the creaminess of the mixture; toss in your pre-cooked, flaked steelhead trout or salmon or whatever other fish you’re using, and your asparagus and stir to combine. Add salt & pepper and give it another good stir.
Pour mixture into a well-buttered Corningware dish or pie plate. Take 10 teaspoon size balls of chevre and dot them evenly around the edge of the pan, then bake at 425 for approximately 35 minutes, or until the center of the quiche is firm and cooked through. Allow to sit for about 5 minutes before cutting. This dish is great for any meal of the day, but I love it best for dinner served with a side salad and my Godmother’s infamous Lebanese Wedding Salad Dressing. Divine.