I love making quiches, I find they’re really good for using up bits and bobs in the fridge and it sorts out my lunches or snacks for everyone else for the week – if I’m lucky!
This one started off as I had an aubergine in the fridge that needed using, I also found some cheese and a courgette that needed using up so slowly the idea came to mind. Personally I am so pleased with throwing over the pistachio nuts as they added texture and flavour to my Mediterranean Quiche, I will definitely be using nuts or seeds again in the future.
I used ready made pastry as it’s so quick and easy, just remember to take it out of the fridge half an hour before use so the pastry shrinks less on baking blind. I also let it rest in the dish before putting it in the oven to bake to prevent shrinking too.
I recently took part in a BritMums hangout for British Lion Eggs where 7 top bloggers come together and chat about using eggs in various ways to use up leftovers hanging around, there are some great ideas so check out the video at the end of the post.
1 pack of ready to roll shortcrust pastry
Beans for baking blind and some tin foil to place them in
1 courgette sliced and grilled
1 aubergine, sliced and grilled
a handful of baby tomatoes cut in half
250 g feta cheese
50 g of Stilton cheese
handful of peeled pistachio nuts
250 g milk
salt and pepper
- Preheat the oven to 180 C
- Roll the pastry and line a buttered quiche dish, prick the bottom a couple of times and loosely line foil on the top. Place the baking beans on top.
- Bake blind for 15 minutes.
- Prepare your vegetables, I grilled mine to give them a striped look.
- Remove the pastry case from the oven and lift the beans off in the foil placing to one side to cool down.
- Place the vegetables on the base, sprinkle over the cheese cut into cubes, dot the tomatoes over to add colour.
- Beat the eggs in a jug and add the milk, mix well and pour over the vegetables and cheese.
- Sprinkle the top with the pistachios, a few sprigs of thyme and freshly ground black pepper.
- Cook in the oven at 180 C for about 45 – 55 minutes checking to see the eggs are set and the top doesn’t burn.
- Serve hot or cold.
- Great for picnics
Please find a fabulous BritMums hangout for British Lion Eggs below where 7 bloggers come together and talk about using eggs with leftovers, there are some fabulous ideas
When I was at secondary school I had my first cooking lessons in Home Economics, it was fantastic, a whole classroom had been kitted out into mini kitchens and we worked two to a kitchen.
I am sure that all of my class would be able to make the basic recipes that we learnt in those afternoon lessons, one of the first recipes we were ever given was a meatloaf recipe and it dawned on me the other day what a great staple this is for the summer as meatloaf can be eaten hot or cold, with sauce and vegetables on a plate or it makes the perfect picnic snack cut up into bite size pieces.
I took a look at my 1980’s basic recipe of mince, onion, egg and breadcrumbs and I took it one step further to make it even more tasty. I’m really pleased with the outcome and can assure you it is still as simple as it always was and cooks in an hour in the oven.
I’m sure you can adapt it too to include your favourite ingredients
I’m including this recipe in the Morrisons ‘Light Summer Family Meals’ category
Disclosure: This post is an entry for the #MorrisonsMum Summer Recipe eBook Challenge sponsored by Morrisons, which has recently cut prices on over a thousand every day products. Find out more here price checker tool
Here’s a really easy recipe to follow that makes Bacon and cheese muffins, a delicious snack that is ideal for picnics or lunch boxes. It takes 15 minutes to prepare and 12 to cook
We had them for a snack lunch with vegetable sticks and they were devoured in minutes with cries of ‘Can I have some more please mum!’
Music to my ears
Bacon and cheese muffins
Ingredients. Makes about 12
6 rashers of smoked bacon
150g self raising flour
50g mature Cheddar cheese, grated
1 tsp mustard powder
salt and pepper some mixed herbs
1 large egg
1. Line a 12 hole muffin tray with cases
2. Place your bacon rashers on the enamel plate in the upper position and select GRILL 1 for 10 minutes
3. Drain the bacon and chop into bite sized pieces
4. Sift the flour into a medium sized bowl, add most of the grated cheese, mustard powder, seasoning and mix well
5. In a separate jug add the milk, add the egg and beat
6. Add the chopped bacon pieces to the flour mix and add the wet mixture too and mix until just combined without over-mixing to avoid tough muffins
7. Sprinkle over the remaining cheese
8. Place in lower position on wire rack. Select Convection 180C for 12 minutes. Bake until golden and springy to touch
After far too long I have managed to get my act back together and once again am participating in the lovely Tara’s Gallery over at Sticky Fingers.
You must go and have a look at the other entries, some fantastic photography, some beautiful ways of seeing the world and some fun posts to read, giving you a wonderful Feel Good factor.
This week’s prompt was ‘Nature’ and what better than to capture the twin club picnic last weekend at Camer park with its centuries old trees and long sprawling grass spreading out and inviting all of the twins to run off in different directions to the delight of their parents who just wanted to sit down and have a sandwich!
Twin Club summer picnic
A lot of discussion went in to who sat where
a new take on the egg and spoon race!
Alfie shows how it’s done
I made our rolls with mexican chicken and tikka chicken (both small packs prepared by Morrisons) with a few salad leaves and some plain cheese sarnies for the girls. Some mini pork pies, mini sausages, and lots of strawberries to finish. The food was demolished in minutes!
A brilliant time was had by all, the weather did us justice and we’re all looking forward to our treasure trail next week.
What cannot be left out of your picnic hamper? :)