Quiche from leftovers

You probably wouldn’t need to do any shopping apart from puff pastry – depending on what you have in your deepfreeze and fridge


What you would need for the crust
1 Roll Puff Pastry Baking Paper Rice or Dried Beans

Make the crust (Blind bake)
Preheat oven to 180°C.
Take a quiche bowl or if you don’t have one, any flattish ovenproof dish that is not too deep.
Roll out pastry on floured surface until it covers the dish.
Tuck in lightly to fit bottom and sides, and cut off any surplus that hangs over the side.
Prick the bottom of the pastry lightly with a fork.
Cut a piece of baking paper to cover the pastry, put the baking paper on the pastry and fill it with rice or dried beans.
Bake for approx 20 minutes – and leave to cool without removing the baking paper.

Make the filling
This is the exciting and creative part! Use whatever you have available in your kitchen. We used the following:
Roasted leftover veggies like baby marrow, eggplant & red onion.

Fry the onion and bacon with a little butter, add touch of garlic, chopped pepper, chopped spinach, corn cut from the cob, ham, roasted baby marrows, eggplant and red onion, or whatever tickles your taste buds.
Fry together until everything is just cooked.
Add Salt and Pepper to taste.
Set aside and allow to cool.

To finish off
Preheat oven to 180°C.
Remove the baking paper (and rice or beans) and fill your pastry crust with your filling.
Take 2 big eggs, beat with some sour cream or cream and milk (about a cup or more, depending on the size of your dish) add a dash of salt and pinch of black pepper.
Pour egg mixture over the filling and bake quiche for about another 20 -25 minutes or until set.
Optional: You can top the quiche with grated cheese before baking.

Serve with a green salad and some sweet chilli sauce.


  • Make enough filling to fill the tray you’re using to bake the quiche in.
  • Ditch the meat and go for a vegetarian option.
  • Add feta to your mix for a creamy and saltier flavour.
  • Add fresh chopped chilli to some kick.
  • Save the rice you used for blind baking in an airtight jar for a next time.

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