Friday Favourites – Savoury Quiche

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At the risk of sounding monotonous, here is another quiche recipe.  I use different fillings depending on what is available but the principle remains the same.

SAVOURY QUICHE

PASTRY SHELL

1 quantity of shortcrust pastry.  The recipe is here.  I use a 25cm (10 inch) quiche dish and this is more pastry than I need.  You can freeze the excess or use it and make something else while the oven is turned on for the quiche.

FILLING

4 eggs
Cream/milk/milk powder/evaporated milk
1/2 cup grated cheese
1/4 teaspoon cayenne pepper
2 rashers shortcut bacon, diced
1 onion, finely chopped
Free choice – could be asparagus, mushrooms, corn kernels, spinach, tomato slices

Lightly fry the bacon and onion.  Spread mixture over the base of the quiche.  Add whatever other filling ingredients you choose and top with the grated cheese.  Beat the eggs with milk and or cream.  I usually use milk powder and water mixed in equal proportions to make a slightly richer mixture.  Add the cayenne pepper.  Pour over the filling until it is within about 1cm of the top of the pastry shell.  Bake in 180 degree oven for about 40 minutes.

2012-01-27 01

I did not get an opportunity to photograph the finished product before dinner last night so here is what is left.  I have cut it into portions to freeze.  We will then have it in our lunches next week.

I love recipes like this that allow for a degree of flexibility depending on the available ingredients.  It is a great way to use up a few sad vegies from the crisper.

Friday Favourites – Something Different

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The favourite this week is a little different.  It is actually a Friday Freebie.

I brought home several containers of salad, cheese and antipasto items from work.  These came from some colleagues from interstate who were staying at a major hotel and received a special offer of a ‘picnic basket’ tea.  As is so often the case in our society, there was way too much so it was brought into the office, we all had snacks and lunches yet there was still excess so it has come home and part of it has been turned into our dinner.

I added some avocado (free from our tree) and a slice of ham plus some rice salad.  The rice was originally part of my lunch but was superseded by the freebies.  I added a chopped spring onion which was lurking sadly in the bottom of the vegie crisper plus a mild chilli from a bush in the garden.  A drizzle of red wine vinegar and herbed olive oil completed the rice salad.

I hate to see the waste of food in our society and wherever possible I use up anything that is going to be thrown out.  In fact, I even rescued 2 bananas yesterday which had been tossed on the top of the rubbish in the kitchen at work.  They had barely a blemish but were obviously too ripe for somebody’s liking.  We will enjoy a banana cake from them.

The waste of food in our society is appalling.  Do you see food where others see only rubbish?

Creative Cookery

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Many of my recipes are adaptations of ones I have been given, or based on meals that have been served to me over the years.

Tonight I made Chilli Chicken with Corn Chips for dinner.  This recipe was given to me many years ago.  It was one of those recipes that did not rely on specific quantities and mine has evolved over the years.

My quantities are for 2 of us with leftovers for lunches.  It could easily serve 4 adults.

Chill Chicken with Corn Chips

Make a fairly stiff white sauce using plain flour, butter and skim milk.  Season with black pepper.

Add shredded cooked chicken (I use 1 chicken breast fillet, steamed)

Add sliced mushrooms – I use about 250g because we have an abundance of mushrooms.

Place mixture in a shallow casserole dish.

2011-09-07 01Dice 1/2 onion and lightly fry.  Make tomato sauce by adding 400g tin of diced tomatoes, 1 tablespoon of tomato paste, fresh chilli or chilli paste (as much as you like to taste) and a splash of white wine (optional).  Simmer until reduced a little.

2011-09-07 02Pour tomato mixture over the chicken.  Top with a layer of corn chips and grated cheese.  Cook in the oven or under the grill until heated through and crisp on top.

2011-09-07 03Serve with rice and vegetables.  I usually have broccoli and carrots.

2011-09-07 04I usually have nachos the following night to use the rest of the corn chips.  If you want to be organised you can make a double quantity of the tomato mixture and use the extra instead of salsa on the nachos.

NACHOS

Corn chips

Crockpot refried beans

Tomato salsa

Grated cheese

Layer the corn chips on a baking tray, spoon refried beans, salsa and grated cheese over the chips.  Repeat in layers until all of the chips are used.  Cook in the oven until hot and crisp.

I plan to make an Anzac cake tomorrow night to maximise the use of the oven.