When you have leftovers from other meals, be creative. I had some pumpkin seed pesto leftover, but, of course, the following recipe can be adjusted to accommodate a lot of leftovers.
Flaxseed mini-Quiches (Gluten-free)
Qty: 12 cupcake sized quiches
1 cup ground flaxseed
1 cup shredded cheese (sharp cheddar or preference)
1 tsp each salt and pepper
Fresh vegetables (broccoli, for example)
Preheat oven to 375 degrees F. Scramble eggs, add flaxseed, cheese, salt and pepper. Spray muffin tin with preferred oil. Place small florets of broccoli in tins and pour in mixture (I used a measuring cup to assist in getting equal amounts in each tin). I then added a teaspoon of leftover pesto (pumpkin seed in this case) in each quiche and sprinkled shredded cheese on top. Cook for 18 minutes.