Quiche is one of my favourite ways of using up leftovers. We have enjoyed many a unique quiche over the years, each one dependant on what’s lurking in the depths of the fridge or freezer and in fact it’s almost worth keeping a pack of pack of pastry in just for the purpose of making a fridge quiche when it’s the right time.
Enjoy with a nice glass of chilled rosé or white wine, wrung out of the bag in the wine box before you put it into the recycling. Toast the good health of yourself and your friends and feel happy and virtuous that you have done your bit to not waste food and therefore, in your own small way, to save the planet.
1 pack of ready made, ready rolled puff pastry, oblong or round
2 tblsp oil or a large knob of butter
2 rather tired leeks
2 slices of ham, dried edges trimmed off
the noggle end of a St Maure goat’s cheese
half a pack of well scary Camembert
1 rather squidgy tomato, mouldy bits cut off
a few blobs of the cream that died the other day (or crème fraîche)
milk (skimmed or full cream)
Preheat the oven to 180°C. Unroll the pastry and line a suitable flan tin, patching up as necessary.
Heat the oil or butter in a frying pan. Trim the leeks to remove any grotty bits and slice thinly. Cook in the pan on medium heat until softened, not brown and crunchy.
Arrange the leeks over the pastry base. Add slices of ham and cheese, add slices of tomato last.
Put the eggs into a jug and beat. Add your cream or crème fraîche and enough milk to make up to 350ml, season with pepper and whisk together. (There is usually enough salt in the ham for our taste but add salt as well if you like.) Pour gently over the filling and bake for 25-30 minutes, until the pastry is golden brown and the filling is almost completely set. A slight wobble in the middle is fine.
Serve warm with a salad made from rescued wrinkly lettuce, any bits of tomato and cucumber you can find and maybe that one last piece of beetroot.
Serves 4, for free, or almost.