I always make quiche when I have some left over pastry and the oven is on. It is a good way of using up bits from the fridge as you can add any thing that you want. I use things like onion, tomato, cheese, off cuts of bacon, spinach, tuna, salmon, cooked broccoli, thinly sliced sausage, cooked chicken, etc. No two quiches are ever the same. You can also make them as big or as small as you want. Some times I will make individual ones to take for packed lunches, other times I will make a massive one that will feed 6 or 8 of us.
Quiches can be served warm or cold and are nice to eat with salad for lunch or with new potatoes or chips and vegetables for a main meal. We eat a lot of them during the summer when we feel like light meals. I have even eaten quiche for breakfast! If you do not have any pastry, a wrap can be used to line the dish instead, or you can eat them crustless.
Ingredients
For a medium quiche in a 6 inch tin
2 large eggs
half a cup of milk (cream can be used instead)
half a cup of grated cheese
Salt and pepper
about a cup of anything else that you want to add (I always cook diced bacon or vegetables like onions or peppers first, but add raw sliced tomatoes)
Herbs (optional)
Method
- Heat the oven to 190C
- Grease a tin or dish and roll out the pastry.
- Place the pastry in the base and up the sides
- Blind bake the pastry. I put parchment paper and porcelain baking beans inside it and I have used scrunched up foil when beans were not available. The edges will go slightly brown after about 15 minutes and so take it out of the over.
- Remove the beans and paper, prick the base with a fork and place it back into the oven for about 8 minutes.
- Meanwhile in a jug mix the eggs and the milk together and add the seasoning and herbs.
- Put the cheese in the bottom of the base.
- Spread the other ingredients out over the cheese and pour in the egg and milk.
- I then garnish with sliced tomatoes.
- Bake in the oven for about 39 to 35 minutes or until the quiche is set.
- Leave to cool for about 15 minutes before serving.
Loved the past couple of food posts – sausage rolls are a real treat – zucchini is so versatile – I use almost every way you listed – and now Quiche! A real favourite and a great way to use up lots of bits & pieces.
Yes zucchini is our staple food at this time of the year. I put it in everything, often without Mr S knowing. I grated some into an apple pie this morning. I like to not forget the good old fashioned staples. Both are great for picnics or summer lunches. Thanks for commenting
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