(Technically, an asparagus and bacon strata)

I believe it is a sin to waste food. There are so many starving people, and yet i see people not taking leftovers home from restaurants and throwing away tons of things that have gone bad in their fridge. I promise you that even within your own community, if you dont want your leftovers, there is someone they would mean the world to. As for your random grocery items that are about to go bad….

The great substitution dish! Adapted from a Cooking Light recipe, this is a regular meal at my table, always different, always good. Named SuperQuiche on account of it versatility and how easy it is to make. I sub in whatever meat/veggie/cheese combo of leftovers or things about to go bad into this eggy and bready base, and it makes an easy square meal. It is also the perfect brunch meal for when guests are over because you premake it and then toss it in the fridge, bake the next morning when you’re ready.

Serves – technically, 6, realistically, 4.

Nutrition – Approx – 400 calories, 13.5 gms fat, 30g protein *If made with ham and reduced fat milk

3-4 multi grain light english muffins
1 tb butter (opt)
1 cup cubed bacon/turkey ham/meat of your choice
2 tb chives
3 cloves garlic
Part of a block o Parmesan to shave over
half a bunch of asparagus or 14 oz can artichoke hearts
nutmeg
1 12 oz can evaporated milk (i use reduced fat)
4 eggs
I used asparagus and eggs from my CSA for this version, and it was glorious.

Step 1 – Spray Pam a casserole dish (whatever size makes you happy, i use a 13″ round one, and line the bottom with bread, i prefer multigrain light english muffins with the crust side down, and then spritz with melted butter (optional)

then layer on a cup of meat, i usually use cubed turkey ham, or whatever leftover meat i have, which in this case was some slab bacon…some fresh chives, 3 cloves chopped fresh garlic, some fresh grated parmesan, and a half a bunch of asparagus,  (or whatever veggie you have, i love it with artichokes too)

in a separate bowl, mix together 4 eggs, a can of evaporated milk and a pinch of nutmeg, and pour on top.

Throw it in the fridge overnight, and then the next day, grate some more cheese on top and put it in the oven at 375 for about an hour, i let mine stay in a little longer because i like my cheese to burn, and i have a fear of undercooked eggs. And now, slice n serve….nom.

*April 8, 2012 Update – I made another version of this with both asparagus AND artichokes along with some diced Jarlsberg for Easter, it was truly a delight!