…putting the mental back into the kitchen.
A little like my Breaking The Recipe Rules posts, Experimental Kitchen sees me cast aside the recipes books completely, delve to the very depths of the fridge or freezer to retrieve leftovers or food that’s nearing its sell-by date, throw them into a metaphorical cauldron and see what the end result is.
It’s Zero Waste Week and so in the true spirit of using leftovers, today’s Experimental Kitchen is Bottom Of The Fridge, Quiche. Make quiche from whatever’s left over in your fridge.
Bottom Of The Fridge Quiche
- 320g ready made pastry
- 200g Blue Cheese
- 2 tsbp tomato puree
- 4 x mini courgettes
- 2 x cloves garlic
- 250 ml almond milk
- 3 x medium eggs
- 6 slices of salchichon (or cold meat)
- Preheat the oven to 200c or 180c Fan.
- Fry courgettes and garlic together until browned. Allow to cool.
- Roll out pastry and line quiche/flan tin
- Prick base of pastry and bake pastry blind, with ceramic baking beans or dried beans, for fifteen minutes. Remove from oven. Allow to cool.
- Chop up cheese and salchichon into small chunks
- Once cooled, spread the tomato puree evenly across the pastry base.
- Scatter, courgettes, garlic, cheese and salchichon evenly across pastry base.
- Beat three eggs with the milk and season to taste.
- Pour over pastry base and filling
- Carefully transfer to the middle of the oven and cook for a further 30 minutes.
- Remove and serve hot or cold with salad.