Quick quiche

Dorothy Murdoch, Scottish Women's Rural Institute

Ingredients:

Any leftover vegetables e.g. cauliflower, mushrooms, peppers, leeks, carrots
Any leftover bacon or cheese
120g short-crust pastry
2 eggs (beaten)
125ml double cream
125ml milk
1tsp chopped fresh herbs (or ½tsp dried herbs)

Method:

Preheat the oven to 350&Deg;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).

*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.