Ever stare at leftover pork tenderloin and wonder what to do with it besides another sad sandwich?
Turn it into a quiche that’s hearty, cheesy, and way more exciting than reheated meat on a plate.
You get a dish that works for breakfast, brunch, or even dinner.
With a flaky crust, tender pork, and plenty of veggies, this recipe saves you time and keeps waste low.
Stick around and you’ll see the simple equipment you need, the short ingredient list, and foolproof steps that make this quiche a win every time.
Equipment
You don’t need a professional kitchen to pull this off.
If you can find your pie dish without digging through three mystery lids, you’re already winning.
Basic gear checklist:
- Pie dish or 9×13 baking dish
- Mixing bowls (the one without the chip is optional)
- Whisk or fork
- Measuring cups and spoons
- Sharp knife and cutting board
A baking sheet under your dish helps catch spills.
Because nothing says “fun” like scraping burnt egg off the oven floor.
If you’ve got a food processor, use it to shred cheese faster.
If not, your arm workout is included free of charge.
Ingredients
You don’t need a fancy shopping trip for this quiche.
Your fridge leftovers are about to become a breakfast hero.
Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Leftover pork tenderloin | 1 cup, diced |
| Eggs | 6 large |
| Milk (or cream) | 1 cup |
| Shredded cheese | 1 cup |
| Onion (chopped) | ½ cup |
| Bell pepper (chopped) | ½ cup |
| Pie crust (store-bought or homemade) | 1 |
| Salt & pepper | To taste |
Use whatever cheese you like—cheddar, Swiss, or the one you forgot about in the back of the fridge.
Instructions
- Preheat your oven and get that pie crust ready. No one likes waiting around for a cold oven.
- Sauté your veggies until they look slightly less sad than when you found them in the fridge.
- Whisk the eggs and milk together like you’re auditioning for a cooking show.
- Stir in the pork, cheese, and veggies. Yes, all of them—don’t play favorites.
- Pour the mixture into the crust. Try not to spill; the dog will judge you.
- Bake until the top is golden and the middle doesn’t jiggle like a trampoline.
- Let it cool for a few minutes before slicing, unless you enjoy burning your tongue.
What You Need To Know
You’re about to turn that lonely pork tenderloin into a quiche that looks like you actually planned dinner.
Don’t worry, nobody needs to know it’s leftovers. That’s our little secret.
Use a store-bought pie crust if you’re short on time. No shame in that.
If you make your own, you earn bragging rights (and maybe sore wrists). Totally worth it, though.
The key players are eggs, milk, cheese, and your pork.
Everything else—like veggies or herbs—is just extra flair. Throw in what you like or whatever’s hanging out in the fridge.
Pro tip: Chop the pork small so it blends in.
Big chunks scream “leftover.” Small bits just kind of whisper, “fancy.”
