October 1, 2020

A PIE AND A QUICHE

 When I cleared our fridge in France I brought back to the UK three packs of ready made pastry.  They were "pâte brisée", or plain shortcrust pastry.  I had bought them to bake something savoury for an event but in the end made a cake instead.  They still had several days left on them before the use by date but they needed using up.


With one I made a chicken, leek, mushroom and potato pie using this method here.

The chicken, mushroom and potato elements were leftover from the previous evening's dinner, a sort of fricasee that Nick created and served with lovely new potatoes.  I just added the leek and a pack of smoked lardons, also from France.

With another pack of pastry I made a bacon, caramelised onion chutney, spinach and cheddar quiche using this method here.

The lardons were in a twin pack so this used the second half.  We had it with homemade coleslaw using this recipe here.  (Also with baked beans - but nobody's perfect!!)

6 comments:

  1. Both look splendid, and just right for the now miserable season.

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    1. They were just right as you say and it's becoming a bit of a pattern that so many of my tastiest bakes are a concoction of leftovers.

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  2. Lovely warming dishes for this 'orrible weather. . . Made me laugh about the baked beans....

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    1. Christine, we are fans of baked beans. There's not much that doesn't go with baked neans, except of course, dessert!

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  3. Also with baked beans? I wholeheartedly approve your choice of quiche accompaniment. I know a number of people who don't approve of my love of baked beans (they don't approve of mushy peas either). See if I care.

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    1. Phil, baked beans and mushy peas are two of life's great culinary pleasures! They go with anything and everything!

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Your comment is the icing on the cake!