Empty the Fridge Quiche Loaf

This is what I make at the end of the week, when the fridge is full of odds and ends that need using up. Half a bunch of kale, a single red pepper, an ear of corn I meant to grill. None of it is enough for a meal on its own, but together it makes a very good quiche.

There's no pastry involved. The vegetables are sautéed, layered with cheese in a loaf pan, and covered with eggs whisked with milk. It bakes up golden and puffed, and because it's a loaf, it slices into neat, sturdy pieces that hold together well in a lunchbox.

I like it warm for brunch and cold straight from the fridge the next day. The vegetables change every time I make it, which is rather the point.

Why it works

• The eggs set firmly enough on their own, so you don't need a crust.

• Sautéing the vegetables first cooks off their water, which is the difference between a quiche that sets and one that weeps.

• Cheese in the middle keeps it creamy, and a little cheddar on top gives it a golden finish.

A note on ingredients
I like lacinato kale here because it holds its texture, but any sturdy green will do. Fresh corn is lovely if you have it. Frozen works too, as long as you thaw it and pat it dry. For the cheese, use something that melts well in the middle, like Gruyère or mozzarella, and save the cheddar for the top.

Empty the Fridge Quiche Loaf
Makes: One 9×5-inch loaf, 6 to 8 slices
Bake: 350°F for 45–50 minutes

For the vegetables

• 1 tablespoon olive oil, plus more for the pan

• 1 leek, white and light green parts, finely diced

• 1 carrot, finely diced

• 1 red bell pepper, diced

• 1 bunch lacinato kale, stems removed, leaves chopped

• 1 ear corn, kernels cut off (about ¾ cup)

• 2 green onions, sliced

• Salt and black pepper

For the custard

• 8 large eggs

• 1 cup whole milk

• ½ teaspoon salt

• Pinch of black pepper

For the cheese

• 1 cup grated Gruyère or mozzarella

• ½ cup shredded cheddar

Method

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan, or line it with parchment, leaving some overhang so the quiche is easy to lift out.

2. Heat the olive oil in a large skillet over medium heat. Add the leek, carrot and red pepper and cook for about 5 minutes, until softened. Add the kale and cook for another 2–3 minutes, until wilted. Stir in the corn and green onions, season with salt and pepper, and set aside to cool slightly.

3. Whisk the eggs, milk, salt and pepper together until smooth.

4. Spread half the vegetables over the bottom of the pan and sprinkle with the Gruyère. Top with the remaining vegetables.

5. Slowly pour the egg mixture over the top, giving it a moment to settle down through the layers. Sprinkle with the cheddar.

6. Bake for 45–50 minutes, until puffed and golden and the center is just set.

7. Allow to rest for 15 minutes before lifting out and slicing.

A couple of notes
Cook the vegetables until the pan looks almost dry. Any water left in them ends up in the quiche. The center should barely move when you nudge the pan; if it still looks loose, give it another five minutes. And do let it rest before slicing, otherwise it won't hold its shape.

Variations
Spinach, zucchini, mushrooms, broccoli and roasted sweet potato all work well. Keep the total to about 4 cups once cooked. A cup of cooked sausage, bacon or shredded chicken turns it into dinner. For a dairy-free version, use unsweetened oat milk and leave out the cheese.

Storing
The quiche keeps covered in the fridge for up to 4 days. It's good cold, or warm a slice in the microwave for about 30 seconds. Slices can also be wrapped individually and frozen for up to 2 months.

Questions
Can I make it ahead? Yes, and I'd encourage it. It slices even more neatly the next day.
Why is my quiche watery? The vegetables needed a little longer in the pan.
Can I use a pie dish instead? Yes. A 9-inch pie dish works well. Start checking at about 35 minutes.

What I used
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• Enamel loaf pan (the red splatter one from the video)

• Large nonstick skillet

• Glass measuring jug

• Box grater

• Parchment paper