When I’m making a meal I often plan to make extra to use for another dish. This quiche’ is an example. All of the ingredients came from meals fixed earlier in the week. The baked asparagus was this time chopped into small pieces and put on the bottom of my quiche’ dish along with left over chicken. I cut up a few small fresh tomatoes and topped with a couple handfuls of mozzarella cheese. I whipped six eggs with about a cup of half and half, salt and pepper and a little paprika. Poured on top of the rest of the ingredients and baked at 375 degrees for 40 minutes or until the liquid in the middle closes up. You don’t want to over bake.