A quiche is an effective manner to use up leftovers.
This comes beneath the whole heading of refrigerator bottom quiche, in numerous words, filling a pastry case with out a subject you will have gotten left over and making it into a really tasty dish. It can be each a lightweight meal with some salad or a number one meal with added veg, bread, and so forth.
It seems that, instead of a brief stumble upon in Aldi a couple of weeks once more, I’ve now not observed unusual flour at the grocery retailer cupboards for a while. Nonetheless, once I made a quick spoil and clutch purchasing expedition to Tesco at the weekend (merely after lunchtime on Sunday and it used to be very quiet) there used to be no flour alternatively plenty of packs of ready made pastry. Merely what you need for a quiche.
The primary element for this one (which I made ultimate 365 days as it happens) is a couple of slices of that delicious smoked sausage you get in France referred to as Morteau. There are other smoked sausages and inside the United Kingdom I would possibly use some Matteson’s, the u-shaped sausage to be had in supermarkets. In reality any cooked sausage will do.
This time I used a fairly graceful long and narrow tart tin alternatively as you may even see, the ready made, ready rolled pastry used to be now not rather the proper shape and there had to be a be a part of. Nobody looked as if it would be aware!
Other parts were some sliced leftover small potatoes, a fried chopped onion and a handful of leftover cooked huge beans.
Without equal element used to be some sliced very unusual goat’s cheese then the usual egg mixture. I normally upload slightly grated Emmental alternatively in this match I didn’t.
This specific quiche used to be notable for two problems. Originally it used to be declared via my brother, who used to be staying with us on holiday at the time, to be the very best quiche he had ever eaten. Secondly for the fact that it used to be very nearly an the mistaken method up smoked sausage quiche as in removing it from the tin I by hook or by crook controlled to tip it out onto the board the wrong manner up. It only merely ignored finishing up at the floor alternatively with two folks and sundry fish slices we controlled to turn it once more the proper manner up totally intact.
1 pack of ready made, ready rolled pastry (or make your personal if when you’ve got the flour)
1 onion, peeled and chopped
a variety of slices of smoked sausage
3-4 small potatoes, cooked and sliced (now not too thin as they may get a divorce)
a handful of leftover cooked huge beans (you may be able to use broccoli, asparagus, or French beans)
a work of goat’s cheese, reduce into 6-8 slices (you may be able to use slices of just about any cheese)
a dollop of cream or crème fraîche
about 250ml milk, semi skimmed or complete fat
Butter a tart tin with a removable base, 23cm round or oblong. Unroll the pastry and line the tin with it. Line with baking paper, fill with baking beans and blind bake at 180° fan for 15 minutes.
Fry the onion in slightly oil until evenly browned and delicate.
Remove the tart tin from the oven, remove the paper and baking beans and turn the oven proper all the way down to 160° fan. Get ready the sliced sausage over the tart base. Scatter the onions, then the beans, then the potatoes calmly over the sausage. Finally top with the sliced cheese.
Put the eggs into a large jug and beat. Upload the cream or crème fraîche and mix jointly. Season with salt and pepper then make up to 350ml with the milk. Beat jointly to combine completely and pour gently over the filling throughout the tart. It’s best to have slightly left over than to over fill.
Bake for 25-30 minutes until the filling is overvalued, evenly browned and just about set with a slight wobble.
Remove from the oven and set aside previous than serving warmth. The filling will settle down and set totally.