See the Mouseachu! Oh, and his flunkie. You know, that pinto guy

I remember originally getting the recipe from some random Facebook post, but the overall gyst is if you've made a quiche before, just do the same thing all over again and add cubed pieces of the slices in question along with the usual things you'd expect in a quiche (in my case, thinly-sliced onions, some shredded basil, dried green onions, a quarter of a bell pepper, and pulled pork because I have too much pulled pork and I can kind of see it integrate well with that egg and cream and cheese stew you stir it into). It's more or less wrapping carbs in carbs, but it works. It works a little too well for me to feel comfortable about it, in fact!