Quiches

Just like soups, quiches are a great way to use vegetables that have seen better days and end up in the fridge for a bit too long. If you would like a bit of a meaty taste to the quiche, you can always fry some smoked streaky bacon and cut it into smaller pieces to mix with your other ingredients.

With quiches I often cheat with the crust and buy a ready to bake puff pastry to save time on a busy school night. However, it is in fact just as easy to do your own. Simply mix and knead 200 g flour with 100 g finely diced butter adding 2 tbsp. water and a pinch of salt. Let it cool off in the fridge for 30 minutes (or longer, if that suits you schedule better).

My fillings often consists of whatever I have in the fridge of various vegetables sometimes added nuts and/or fried bacon. Of course, some vegetables work better together than others – but you can do some pretty good quiches with most mixes of vegetables. Of course, I also have my favorites. Nothing better than a proper leek quiche, a quiche lorraine, spinach quiche, capsicum quiche …Some are more specific in content than others. But as a good rule of thumb, the sauce base of my quiches often consists of 250 ml sour cream, 2-3 eggs, a good handful emmental, parmesan or cheddar cheese and salt and pepper. Super easy!

Generally, quiches are great – and it does not work in their disfavor, that most can be frozen for better times.