Right first thing is, it is not a leftover quiche. It is a quiche made from leftover bits I had in my fridge and freezer. The one thing from the freezer is a packet of ready rolled shortcrust pastry. It was haunting me as every time I opened the door, the bugger fell out. I’m not really sure what those ready rolled pastries are for as my usual flan case is far too big for the pastry and even this as you will see required some cut and paste work on it.
The other leftovers I had were half a pack of mixed peppers. I had used the red one and half an orange one for a sauce previously so had a full yellow and half an orange pepper left. I think that mainly the only use for peppers is to add colour to dishes especially stir fry’s etc. I also had some sour cream, some feta cheese, a tiny bit of goat’s cheese, and two eggs hanging about. along with half as pint of milk, this would make my filling.
First was to roll out the pastry
As you can see, you are allowed to fill any gaps with leftover pastry and also don’t forget to prick the bottom with a fork. This helps to stop the pastry rising while you cook it.
Next get some greaseproof paper and cover the pastry and add some baking beans or in my case, a load of 5p’s from my Jack Daniels bottle which was bought for me by Gordon Noble who sadly passed away recently.
Whack the lot into a medium oven 150C for 15 minutes and then take the baking beans out and pop back in the oven for another 5-8 minutes.
While the pastry was in the oven I gently fried a sliced red onion and the chopped peppers till they had all softened
I then put the pepper/ onion mix into the case and added some feta cheese. Then I made the binding agent which was the two eggs, half a pint of milk, a couple of spoons of sour cream some chilli flakes salt and pepper and some chopped chives. I beat this all together and poured into the case. make sure you tap the case so as not to leave any air gaps. I topped this with some sliced goats cheese
Put the quiche back in the oven and cook for 30-40 minutes. as you can see I used a pizza tray to make handling the quiche easier.
Trim the rough pastry edges while still in the tin and voila. A lovely summery quiche was made in less than an hour and a half.
This was nice served warm. I don’t particularly like hot quiche, I prefer it tepid. I think it has much more flavour that way. I could have eaten the whole lot in one sitting but had the graciousness to let Carol have half. Not in one sitting either. What do you think I am? Ok, Ok. I know the answer. I would recommend this as a stop gap for any barbeque, you know when all the sausages are done and you’re waiting for the big bits of meat to cook on a rapidly cooling barbeque.
Try it and enjoy. Even better with homemade pastry.