Refrigerator Pie

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This is one of the most versatile recipes I've ever used. It doesn't matter the leftover, I can make a fantastic "quiche" any time. My family raves every time I come up with a new combination. Alton, thanks for giving us a springboard to let our imaginations run wild!

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Alton, this is another fab recipe of yours--thanks! I made two of them for Christmas brunch. I made the smoked salmon and asparagus and the ham and sharp cheddar cheese. Really delish! : We all loved it! Tomorrow Im making a pie using chicken fajita mix from my butcher with pepper jack cheese. The freshly grated nutmeg added a delicate and delicious touch. I can always count on you, Alton.

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I make this twice a month when I have leftovers and it is always a winner and always different. Alton's milk, egg ratio is perfect!!! Thank you. You can't mess it up unless you add too much royale to the crust. SO EASY!

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With asparagus, spinach, crispy pancetta and capers. Was just too good!

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Do not ever remove this recipe from the site. This is always a winner.

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To the 'wet/doughy' reviewier -- if possible, use a glass pie plate to get a well baked crust. Tin/Aluminum just does not conduct well enough to get a perfect crust. If you're using a pre-bought crust in an aluminum tin, but the pie on the lower rack and cross your fingers... For this reason, it may be better to buy a rolled up pre-made crust so you can put it in a glass tin. They are slightly sweeter, but I'd rather have that issue than wet/doughy.

Combos I love: goat cheese & sundried tomatoes & broccoli OR carmelized onions & leeks & shallots with gruyere/cheddar & bacon/pancetta.

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I liked the recipe, but my pie crust (Pet Ritz comes out too doughy. The quiche had too much liquid, even after I left it in the oven for a few extra minutes. Any advice? If I can solve this problem, I will change my rating.

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It is fantastic! Since we saw the episode of Good Eats featuring these pies, we make them all the time for a variety of occasions. My favorite combo is chicken, sun dried tomato and feta but nearly any combination you can think of will work. Good for easy weeknight dinners, Sunday brunch or whatever. And, like many other reviewers, we always get asked for the recipe and give much props to AB when we forward it.

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whenever i make this people beg me for the recipe. i always give it to them, and always give credit to you, Alton. nobody can believe it was so simple to make!

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This seemed too basic and easy to be tasty at first read. However, I tried it anyway since I had a pie crust that I didn't have a clue what to do with.
I followed the recipe with spinach, canned artichoke hearts, and a Mexican farm cheese which I used in big chunks throughout the pie.
It came out nice the very first time I made it, and although it is simplistic in taste, it is also one of those "better the next day" entrees.
I loved the base recipe so much that I decided to make it again within a week and added another layer of flavor by slicing fresh tomatoes to bake atop the pie. Delish!!