When your Instagram and SnapChat feeds are full of images of rosé and beach shots from the French Riviera, there is nothing to do but get yourself to a similar locale as soon as possible. So, this past weekend when several of my coworkers were traipsing along the Mediterranean downing pretty pink wines, I returned to LBI for a weekend of bike building, yacht club cocktail hours, and as always, more grilling.
This right here is a perfect leftover dish. You can use almost any leftovers you have in a quiche, and quiche itself makes for great, no-fuss leftovers. I went so far as to use a leftover store-bought, pre-made pie crust (we’re not getting super fancy here – we’re cooking with what we have on a weeknight). Or, at least, I tried to use a leftover pre-made crust. It was from a year and a half ago (from that French week of cooking that I somehow keep talking about) and when I unrolled it, it crumbled everywhere. UGH. What I had hoped would be an easy evening was, like the pie crust, crumbling around me.
Let me begin at the beginning.
Over a few pinches of wine and our PBR Steamed Mussels, my friends and I began an informal yet helpful sort of focus group re: A Pinch of This. I had noticed how many leftover mussels there would be (note: a pound and a half of mussels plus hearty bread feeds three twenty-five year old gals no problem…you probably don’t need to cook four pounds of mussels) and began planning what to do with the leftovers. From that little discussion came the idea to post about what I make with my leftovers.
A Pinch of This 