Quiche with leftovers

So my husband is always saying he wants to write a leftovers cookbook- ie a cookbook dedicated to reinvent your leftovers instead of just eating the same meal twice. I generally scoff at the idea as I tend to neglect leftovers in the fridge and opt to make science experiments out of them.But I found myself doing just this recently. Friday night we grilled chicken sausage with sauteed onions, mushrooms and peppers with grilled asparagus and roasted potatoes. We ended up with a lot of sauteed and grilled vegetables. So the next day it was raining- actually pouring. So I thought it would be a good day to bake. I decided we could use all the vegetable left over from the night before and put it in a quiche. Quiches are so easy to make - well that is if you don't make your own crust. That is actually not that hard either but more time consuming. Because we are in the middle of painting our dining room and have a rambunctious toddler, I decided to use a pie crust we had folded up in the freezer.After defrosting the pie dough, I laid out the crust and baked it for about 20 minutes on 400�. Then I chopped up the asparagus, sauteed a nice ripe tomato from my mother's garden, grated a 1/2 cup of cheddar cheese. Once the shell was done, I placed the vegetables on the bottom and sprinkled the cheese on top. Once that was done, I beat 3 large eggs, 1 1/4 cups light cream and 1/4 1% milk together with some salt and fresh ground pepper. Then I gently poured the egg mixture on top and put it in the over. I baked it for about 35 minutes on 375�. It came out tasty and was totally different from the other meal the leftovers came from!Want to do it too? Just look in your fridge, you might find broccoli, peas, ham, chopped sausage, sauteed veggies, roasted potatoes, just about any cheese is great in quiche. Bon Appetito!