When I was growing up, quiche was basically a staple in our house. My dad would usually go through the fridge and use up any leftover meats, cheeses and vegetables to make a hearty quiche which was typically served with soup or a salad of some sort.

Quiche is definitely a good way to use up leftovers.

I've always loved quiche. It's sort of like having breakfast or brunch for dinner in my opinion and generally when you think of quiche, you don't think healthy or low calorie by any means.

The quiche of my childhood always had the usual pie crust at the bottom, so when I started off cooking I tended to follow suit. A few years ago though, I stumbled upon the idea of a crustless quiche. ...Why not? The crust to me always just seemed like wasted calories anyway...