One of my mission’s for this year has been to reduce the amount of money I spend on food each week. My pantry cupboard is quite full and dis-organised at the moment, although it doesn’t seem to be that long since I gave it a good clean out. So over the next couple of weeks, I am going to get it sorted out and start using some of the excess items that are currently in there.
My fridge and freezer always seem to be quite full. So on tonight’s menu will be home made Quiche Lorraine as I discovered the following items in the fridge/freezer:-
- puff pastry
- block cheese
I also had carrots and frozen corn, so the only extra thing I purchased today towards dinner was a bunch of broccolini, which is Miss M’s favourite vegie. It cost $2.98.
RECIPE – QUICHE LORRAINE
1-2 pieces frozen puff pastry (depending on size of dish)
4 – 6 rashers bacon, trimmed of fat and rind, diced
1 sml onion (optional)
5 – 6 eggs
1/3 cup light cream
1 cup grated tasty cheese
black pepper to taste
Get pastry sheets out to defrost. Then trim and dice up bacon and onion, if using one. Fry the bacon and onion together in a small pan until both start to brown. When cooked, drain bacon mix on some folded paper towel to remove excess fat.
Spray baking dish lightly with cooking spray and line with pastry, trimming the edges if needed. Prick base with a fork and bake for about 10 minutes in a moderate oven (about 175`) until it starts to puff up. Remove from oven and set aside to cool slightly.
Crack eggs into a mixing bowl and whisk together with cream and pepper. Add cheese and stir to combine.
Tip bacon and onion mix onto the top of the pastry and spread out evenly before pouring over egg and cheese mixture.
Bake for about 20 minutes in a moderate oven until egg mixture sets and turns golden brown.
Serve with vegies such as carrot, corn and broccolini.
DISCLAIMER: I am just a family cook. I have not taken into consideration food intolerance’s, allergies or dietary requirements in this recipe.