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One of the things that we love about this recipe is that it's less of an actual recipe and more of a framework for endless variations. Just by using different veggies, different spices, or whatever leftovers are in your fridge, you have an entirely different meal. As Elise says, "The essentials are the tortillas and the cheese; after that it's up to you."

We had a tomato, an onion, and a half-used package of bella mushrooms to use up, so that's what went into our pie. We added a can of drained black beans from the pantry and grated a generous amount of Monterey Jack cheese to round everything out. We like our veggies a little more cooked, so we sautéed the onion and the mushroom until both were golden before adding them to the mix. Then we set to work building the quesadilla pie.

The whole process from opening the fridge to putting the pie in the oven took maybe 20 minutes. We baked the casserole for about 45 minutes. We probably could have gone a little longer to get better color on the top layer and crisp up the edges, but we were hungry!

And this pie certainly satisfied. Though between the tortillas and the cheese, we didn't really have any doubts! We loved the contrast of the chewy tortilla with the gooey cheese and the slightly crunchy vegetables. A quesadilla in pie form, indeed.

A few side notes: Be sure to add a healthy amount of salt throughout the dish as you assemble it. One healthy pinch per layer should do it. We'd also recommend tossing your veggies with any spices you want to use before assembling. This helps get them more evenly distributed.

A quarter of the pie was very perfect for one person, so this would be perfect for a family of four or for two with leftovers for the next day. Here's the recipe:

• Quesadilla Pie from Simply Recipes

What goes into your favorite quesadilla?

Related: What Every Pantry Needs: Savory

(Images: Emma Christensen for the Kitchn)