Quick quiche

Dorothy Murdoch: Member of public

Ingredients: serves 4

Leftover vegetables (e.g. cauliflower, mushrooms, peppers, leeks, carrots)
Leftover bacon (or cheese)
120 g short-crust pastry
2 eggs (beaten)
125 ml double cream
125 ml milk
1 tsp fresh herbs (chopped, or half a tsp of dried herbs)

Method:

Preheat the oven to 350°F / 180°C / Gas Mark 4.
Fry the onion in the remaining oil until golden and add to the meat.
Roll out the pastry and line a 20cm flan ring.
Bake the pastry case blind* in the oven for 10 minutes.
Place the leftover vegetables, bacon and cheese (if using) into the pastry case.
In a bowl, mix together the beaten eggs, cream, milk and herbs. Season well.
Pour this mixture on top of the vegetables.
Bake in the oven for 30 - 40 minutes (until set).

Recipe tips:

*Bake blind means to bake the pastry in the oven without any contents. Make sure the oven is up to temperature when doing this or the pastry may sag down the sides of the dish.