Quiche with Leftovers


This recipe is very forgiving and can be used nearly any time you look in the pantry and think there is nothing to eat. It is also a very good way of getting rid of leftovers and I often cook too many vegies on purpose with the intention of making this the following day.

4 eggs
1 Cup milk
1/2 Cup self raising flour
1 Cup grated cheese
2 Cups vegies, cooked and chopped (today I used leftover mashed potato, peas, corn and carrots and a jar of vegies containing sun dried tomato, eggplant and mushroom which had been languishing in the pantry until it was almost out of date. Tinned corn is good too, if you need to bulk out the vegies).

Whisk the egg, milk and flour, then mix in the cheese and vegetables. Bake in a lined tin for about 30 minutes at 160 degrees Celsius. Rest for ten minutes before cutting into slices.



He Who Eats All of Our Leftovers is a real man and he eats Quiche. So do the rest of us. Quiche is delicious.

6 eggs, beaten.
125gm dry biscuits, crushed (I like Ritz, but you can use Jatz or Saos or any kind of dry biscuits you like).
1 carrot, grated
1 brown onion, chopped
1 Cup cheese, grated
1 Cup milk
1 tomato, chopped
ham or cold meat, chopped (can be left out if preferred)

Mix everything together and bake in a slice tin for 35 to 40 minutes at 170 degrees Celsius. Line the tin with baking paper and you won’t have to scrub the tin out with a scourer.