Leftover quiche
Clear out the fridge and reduce waste with this delightful different quiche that uses up leftovers. Roast potatoes and chicken, broccoli and bacon, kumara and roast beef, or a medley of roast vegetables, this dish is as versatile as it is easy and delicious.
Ingredients
Method
Ingredients
- 2 savoury pastry sheets, defrosted
- 1 onion, finely diced
- 1 ½ cups leftover roast vegetables (we used roast potatoes)
- 1 ½ cups leftover cooked meat, shredded or roughly chopped (we used roast chicken)
- ½ cup grated tasty or mozzarella cheese
- 6 eggs
- ½ milk or cream
Method
- Preheat your oven to 180°C fan bake. On a lightly floured bench top lay the two pastry sheets on top of each other. Use a rolling pin to roll the pastry to the size of a tart tin. Press the pastry into a greased tart tin and trim the edges. Line with baking paper, fill with baking beans, and blind bake for 15 minutes. Remove the beans and paper, then bake for a further 5 minutes or until lightly golden. Set aside.
- In a large bowl, combine the diced onion, leftover vegetables, meat and grated cheese.
- Scatter the mixture into the cooled pastry case. In a medium bowl, whisk together the eggs and milk with salt and pepper until smooth. Pour over the filling and place into the oven and bake for 35-40 minutes, or until the centre is set and golden brown.
- Leave the quiche to cool for 20 minutes before removing from the tart tin. Slice and serve warm or leave to cool completely.