I love Jamie Oliver.
What I don’t like about him is that he claims he has quick recipes.
Being a chef I agree, they mostly take fifteen mins and then you have something to eat.
But being someone with a 75 hour job or a someone who just doesn’t cook on a regular basis you lack the skills – and probably the ingredients – to work that quickly and organised. Please don’t take it as criticism, if anything I criticise the whole „if it doesn’t look like Jamie’s although all he did was throwing a bunch of coriander on his hot mess you must be a bad cook“- attitude.
Ok, enough ranting.
We all know leftovers. The slice of slightly unhappy ham, the single spring onion that has seen better days, a squidgy tomato or the hand full of rocket, that’s just on the verge, but you don’t want to throw it away yet (but you will have to tomorrow).
I don’t like throwing food away, we recently even bought a chest freezer, so whenever we have leftovers, we prep and freeze them. At least that’s the plan.
With me it was a wrap, that was on the go, some chorizo and a mushroom.
So instead of wrapping stuff up and throw some mayonnaise on top, I decided to make a quiche.
You will need
1 mini-quiche tray
any form of cheese, maybe 30 grams
Salt and pepper, maybe some paprika
Leftovers of your choice
(in the picture it was two inches of chorizo, 1 large mushroom, a few feta cubes and 1 spring onion)
Preheat the oven to 180 °C.
Cut your ingredients into small cubes and fry them.
The wetter the ingredients, the longer you have to fry them – if you have mushrooms or tomatoes, make sure you cook the moisture out before putting them in your quiche.
Put the wrap into the quiche tray, make sure it is evenly spread out.
Don’t feel afraid to squeeze it into the corners, you can cover holes with leftover wrap.
Whisk up your eggs with some salt and pepper. Slightly „oversalt“ the mix.
Put your fried leftovers into the tray and cover them with your egg mix.
Put your quiche in the oven. Because the „base“ is already cooked, you will just have to wait until the egg is solid, which takes around ten minutes. Once the cheese has melted and the eggs are not liquid any-more, your leftover quiche is done.
I bet you’ve seen on TV how to get a quiche out of it’s tray but since I love doing it, here we go:
Turn around a glass or a jar and place your quiche on it. The surrounding part of the tray falls down and voilà, you freed your food.