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For the next few weeks, my employer is challenging employees to reduce their food waste, by composting, using not so attractive and slightly out-of-date produce and packaged goods in recipes, and buying only what you need.

To kick off the challenge in the Lary household, I documented the creation of my ugly veggie quiche, which I make at least once a month, usually on the weekend before or after I go shopping.

Ugly veggie quiche

Step 1: Peel and thinly slice potatoes and an onion. Pour some olive oil in a pie pan. I use a large ceramic pan because of its non-stick properties. Layer the potatoes and onion, sprinkle with seasoning mix (I use Cavender’s All Purpose Greek Seasoning), drizzle with olive oil, and then microwave for at least 15 minutes.

You can substitute potatoes for yams or a combination of potatoes, such as white, red, and purple.

Step 2: While the potatoes are cooking, chop broccoli, peppers, and carrots. You can also use cauliflower, celery, and other crunchy produce that require a few minutes to cook. After the potatoes are soft (they don’t have to be totally done) layer the crunchy vegetables. Don’t worry if there doesn’t seem to be enough room. The vegetables will cook down, and you can use a spoon to flatten them after they’ve cooked. Microwave for 10 minutes.

Step 3: While the vegetables are cooking, slice mushroom, scallions, tomatoes, and other produce that requires less cooking or can be eaten raw. After the crunchy vegetables are done, layer the mushrooms, scallions, and tomatoes. Add a large handful of spinach. Once again, don’t worry if it seems like it won’t fit. It’ll wilt down. Microwave until the spinach wilts, around 5 minutes.

Step 4: Make a hole in the middle of the spinach and tomatoes and pour in 3-4 beaten eggs. The egg will spread out as it cooks. Sprinkle grated cheese over the top. I grate blocks of cheese and freeze in bags so I always have cheese available.

Step 5: Microwave for 15-20 minutes until the egg is set and starts to bubble up the edges. Eat immediately or refrigerator and cut and heat slices for breakfast, lunch, or dinner.

You can also make this quiche in the oven, but it takes twice as long.

  • julie lary, scribbles writing, rajalary, ugly veggie quiche
    Produce that I used, which was leftover from the past few weeks
  • Layered potatoes and onions. Notice, I used several different types of potatoes.
  • julie lary, scribbles writing, rajalary, ugly veggie quiche
    Crunch vegetables to the right (peppers, carrots, broccoli) and raw vegetables (tomatoes, scallions, mushrooms)
  • julie lary, scribbles writing, rajalary, ugly veggie quiche
    Crunchy vegetables prior to cooking
  • julie lary, scribbles writing, rajalary, ugly veggie quiche
    You can use a spoon to squish down the crunchy vegetables after they cook.
  • julie lary, scribbles writing, rajalary, ugly veggie quiche
    Don’t be bashful about using lots of spinach. It’ll wilt down.
  • julie lary, scribbles writing, rajalary, ugly veggie quiche
    Make a hole between the spinach and tomatoes and pour in the beaten eggs
  • julie lary, scribbles writing, rajalary, ugly veggie quiche
    Finished quiche. Note, the vegetables don’t need to be super cooked, but you should make sure the egg is cooked.
  • julie lary, scribbles writing, rajalary, ugly veggie quiche
    Compost the egg shells, stems, and peels.