Friday, June 24, 2011
Crazy Quick Quiche
Remember, as the Queen of Leftovers, I absolutely adore any recipe that uses up those little bits of meat or vegetables that are lurking in the fridge, or a recipe that successfully handles a glut of vegetables from the garden, and this is one of them. This is creative cooking at it's best. The art is in finding the tastiest combinations of ingredients. I go by the philosophy of FOOD FAMILIES. There are just some foods that are meant to be put together -
like chicken and broccoli ,
or how about butternut, feta and toasted sunflower seeds,
or straight sweetcorn and tuna,
or even bacon, mushrooms and tomato with italian herbs,
or pumpkin, walnuts and leeks,
or what about olives, tomato and pesto,
or bacon, peas and potato,
or try going mexican with cooked beans, green pepper, tomato, chili, cumin and oregano
or standard spinach and feta with a sprinkling of nutmeg...
... the combinations are as endless as your imagination.
Today I am using broccoli, sweetcorn and sliced jerusalem artichokes. I often only use vegetables in my quiche as there is already plenty of protein in the meal thanks to the eggs and cheese. This saves any leftover meat for another meal. Yep, Elastic Mom streeeeeeeeetching those resources again.
Another flavourful idea is to shake up some milk in an almost empty jar of chutney, mayonnaise or relish and use it in this recipe. This uses up every last tasty drop from the jar, making washing up easier, and adds zing to your quiche. Today I cleaned out a yummy jar of coriander chutney.
CRAZY QUICK QUICHE
Heat the oven to 180"C or 350'F depending on where you live.
Take a casserole dish and grease it well.
Fry up an onion and put it in the bottom of your dish.
Cover the onion with your exciting combination of chopped vegetables - fresh or cooked.
broccoli /sweetcorn/ spinach / mushrooms, asparagus / butternut / potato / tomato ....etc.
Add in any bits of meat - bacon / chicken / tuna / nuts or whatever takes your fancy.
Sprinkle grated tasty cheese over the top.
In a separate bowl whisk together:
1/2 cup flour
2 t mustard - powder or paste
1/2 t salt
2 c milk (sour milk will also do, as will leftover yoghurt, buttermilk or cream.)
1/3 c oil
some herbs or spices to compliment your tasty combo.
Pour this mixture over your veggie combo.
Bake until set and golden. Serve hot or cold with some bread or potatoes on the side and a fresh salad or cooked vegetables depending on the weather.
I hope you enjoy giving this recipe a try. Keep a lookout for more of my BACK TO BASICS recipes over the next while.