(Also using left overs roast vegetables & bacon)
- 250g roast vegetables – Leftover
- 3 slices of bacon – Leftover
- 2 medium tomatoes
- 1 small onion
- 100ml double cream – leftover
- 150g mix cheeses – leftover
- 100g cucumber
- 100g leek
- Garlic granules
- Salt and black pepper
- 4 sheets of filo pastry – (£1.39 for 12 sheets)
- 25cm tart dish
- 10g butter
- Green salad to serve with.
Total spend: £1.39p
Preheat the oven at 180°C
Cut the leek in half and separate the leaves. If the leaves are too large, cut them in half, length ways so they look like strips. Cut the cucumber in strips using a mandolin or potato peeler. Cut the bacon in strips too, grate the cheeses, chop the tomatoes and slice the onion as in the picture above.
In a bowl, add the grated cheese, the cream and 100ml water. Also add salt and black
pepper, garlic, mix, taste and adjust seasoning. Set aside.
Butter the bottom and sides of the tart dish and layer in the filo sheet crossing each leaf: the sheet are rectangular so if you lay a sheet one way, lay the next one across it as if creating a star or the British flag.
Once that is done, stretch out at the bottom of the dish, the
leek and cucumber strips, spread the roast vegetables, the
bacon and then the tomato. Pour over it the cheese and cream mix, then the onion slices. Give it a slight shake then fold inward to the ends of the filo sheets. Brush butter over the filo ends before placing the quiche in the middle tray of the oven.
Bake for 50 minutes at 180°C.
Leave to cool down a bit before serving. I served mine with a spinach and cherry tomato salad.
To see the whole leftover series, type #XmasScraps #ChristmasScraps in the search box. You will also find ides for using leftover Christmas pudding, Turkey etc… Don’t forget to post your comments!