Back to Basics. Quiche or impossible pie.

Today I used up some eggs because the girls are laying like there's no tomorrow!   These recipes are really good because you can use all all sorts of things as filling.   As you will see there are so many options!

In this instance I made myself an impossible pie.  

When I am cooking for myself I made something that will mean I have a couple of dinners and a couple of lunches I don't even have to think about!

I always use no stick baking paper.  Basically life is just easier and things come out perfectly.

If you want to make a quiche then use pastry and make an egg and cream mixture.   I refuse to give measurements.  I will use a bit more cream (any kind) or cream and milk... than egg.  I add a sprinkle of black pepper.  That is it.   You do not need to blind bake your pastry.  I would still use non stick paper.  

For an impossible pie you skip the pastry and add some self raising flour to your egg and cream batter and blend until it is smooth.   For a guide today I used  8 eggs,  500mls of cream (about half a quart) and about 3/4 cup of SR Flour.   Make sure it is nice and smooth.  

In my fridge I had about a third of a red capsicum.  In my freezer I had two slices of bacon.  Perfect!  Semi sun-dried tomatoes or fresh tomato are also really good.  Left over ham is perfect if you have it!  In fact when I have left over ham I chop it and freeze it for the next impossible pie. 

So then I went in the garden and picked some Parsley...

And some chard. 

I used a little bit of Parsley and a couple of leaves of Chard.  You could use Silverbeet or Spinach.  You could use a lot more.  If you used enough it would be like a spinach pie.   Also you can use grated zucchini.  Just grate it and squeeze some moisture out of it first.   This is yum!  But I am using what I have so...

I made up my batter...

Then I fried up an onion plus everything else I mentioned...

Then I threw this all into my baking pan which is lined.

If you are making a quiche style then this all goes on top of your pastry.  

Your baking paper needs to be wide enough to create a pool with no leaks!  If not, well,  use two smaller dishes!

Sprinkle with cheese.  Cheese makes everything better in my opinion.

Bake in a medium ish oven until it is golden and all puffed up.  

This will be delicious hot or cold.  I serve with some tomato relish or a salad and some sticky balsamic glaze.   But you can just serve it as it is!   

This is suitable for breakfast,  lunch or dinner.  It is perfect to make for dinner then have left overs for lunch boxes.

In either quiche or impossible pie style you can also make mini ones ie in muffin pans or king size muffin pans... or in smaller baking dishes.    These are perfect for picnics,  catering...  school lunch boxes.

With the impossible pie you can add slightly more flour so it will be even firmer and it will hold together and travel well.  These can be made as muffins...  like an egg and bacon breakfast muffin.   Just put in what you like and make up a name.    You can make up a couple of dozen at a time and freeze them.   A quick warm up in the microwave (oven or air frier) and you would never know they were frozen.

There are a lot of other filling possibilities but I am just including the ones I really like.   

When meat is very expensive eggs are a powerhouse of protein for your family.   For those on low carb you can use slices of ham instead of pastry to hold and bake your batter.  Actually that is really good.

If you have variations please do share.   I hope this gives you some use it up and economical ideas.xxx