Eggcellent ways to reduce food waste

When you’ve got more eggs than you can scramble, keep your eyes on these pies

Hey there, and welcome back to Cool Beans! We’re all about meatless eating around here, but that doesn’t mean we’re slacking on protein. I’ve dug into TVP, tofu, and lentils, but today I’m cracking into what could be our all-time favorite protein superstar: the egg. 

In terms of sustainability, eggs are one of the good guys—even better if you can afford a couple extra bucks to buy them from humane purveyors. That’s particularly true when you look at other protein sources in the dairy aisle: Producing 100 grams of protein in huevo form nets 4.21 kilos of greenhouse gases, compared with 9.5 kilos for an equivalent in milk and 10.8 for that in cheese. Sadly though, together with dairy, eggs are also among the most-wasted foods in U.S. kitchens. (It certainly doesn’t help that the dates on cartons are confusing AF.) 

But there are plenty of ways to use up your egg-cess. And today, I’ve got my eyes on the pies, with two recipes that will have you cruising through that carton. Both are also dairy-free and low-waste—and no, you don’t have to make the crust from scratch. First up, a surprisingly scrappy pie for lemon lovers. Then, I’m sharing a technique for a decadent veggie-packed quiche. Let’s slice into it. 

The review: This humble pie has a no-waste secret

When life gives you lemons… Credit: Gabriella Vigoreaux

When it comes to pie, there’s a whole world of eggy custard-based options, like Southern chess pie, Portuguese pastel de nata, and Filipino egg pie. What do all of them have in common besides eggs? A whole bunch of dairy. Determined to find an eggy pie that wasn’t loaded with milk or cream, I found the answer in the 1997 edition of The Joy of Cooking in a dessert called Ohio Lemon Pie—or sometimes Shaker lemon pie. 

Not only is this thrifty treat made with minimal ingredients, including a bunch of eggs, but its defining detail happens to be a brilliant no-waste technique. This pie macerates whole lemon slices, peel and all, in sugar for 24 hours to form the bulk of the supremely citrusy filling. In terms of dairy, it only contains a bit of butter, but that’s nothing our plant-based faves can’t handle. 

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The original recipe calls for a homemade pie dough, but today I’m livin’ the no-fuss life and using a frozen pie crust for ease. Many premade pastries, including Marie Callender’s and the Walmart house brand, have no animal fats; Pillsbury, on the other hand, uses lard.

If you are a lover of lemons, this pie is for you. The filling—a mix of sugar-soaked lemons, 4 eggs, and butter—has a sharpness and subtle chew from the piths and a lemon flavor that’s strong but not overly tart. Personally, it reminded me of marmalade, which I love, so this pie was totally my jam. (Not sorry for that pun!) What I like the most is that it requires very little in terms of hands-on time, especially if you’re using a pre-made crust. 

Check out the full recipe for Ohio Lemon Pie

As a professional baker, I can pretty confidently say I know my way around a pie crust, but I’ve gotta hand it to Marie Callender, because the frozen one was buttery tasting and flakier than I expected. In fact, a crust so nice deserves to be used twice, so I’m setting my sights on a breakfast pie. This one uses six whole eggs and is a dumping ground for whatever leftovers are in your fridge. 

The recipe: A decadent, dairy-free quiche to pack with leftovers

Quiche may be an obvious choice if you’re trying to use up eggs, but how do you make the custard base without heavy cream? Sure, you could simply swap it for a plant-based milk, but your filling won’t be quite as luxurious. To solve this quiche conundrum, my spin includes a quick plant-based bechamel to help set up the filling for smooth and silky success. First we make a roux, a cooked mixture of flour and nondairy butter, before whisking in oat milk and our fave faux-cheesy addition, nutritional yeast. 

As for the veggies, my go-to combo is mushroom and leek, but also think of quiche as a vehicle for any veggies or leftovers you need to get rid of. Some roasted broccoli or even cooked potatoes would be eggcellent (again, not sorry) here.

A golden crust at golden hour. Credit: Gabriella Vigoreaux

Mushroom and Leek Quiche

Yield: 6 to 8 slices