FRIDGE-CLEANING QUICHE RECIPE

Quiche is a well-known French dish, with several variations. The most popular is a filling of onion, bacon, and, optionally, Emmental cheese, all encased in a shortcrust pastry shell and bound with a sauce made from eggs, cream, and milk.

SAVOURY PIE EMPTY FRIDGE

But the French won't be offended if we look at quiche with different eyes, and prepare the filling using even some small leftovers we have in the refrigerator, insufficient for other preparations, but perfect for flavoring this savory pie.

FOR MORE INFORMATION: Savoury chicory pie, a "no waste" recipe that's also perfect for office lunch (photo)

CLASSIC QUICHE AND EMPTY THE FRIDGE

Ingredients

(for the shortcrust pastry)

200 grams of flour 0 or 00
100 grams butter
water
1 level teaspoon of salt

Ingredients

(for the royal sauce)

2 eggs
1 glass of milk
1 glass of cream (vegetable cream is excellent and lighter)
Salt, pepper, nutmeg

Ingredients

(for the filling)

1 large onion
100 grams of bacon
100 grams of Emmental
4 spoons of extra virgin olive oil
White wine

Preparation

For the shortcrust pastry, knead Mix flour, butter, water, and salt until the dough is soft but firm and not sticky. Wrap it in plastic wrap or a bag and let it rest in the refrigerator for at least half an hour (but the longer it rests, even 24 hours, the easier it will be to roll it out very thinly).
Slice finely chop the onion.
To cut diced bacon and cheese.
Pour the oil into a large pan, add the sliced onion and sauté it brown over low heat, without browning too much.
Unire the diced bacon, brown them to melt the fat, and to wet with a few sips of white wine, to be allowed to evaporate.
Take the shortcrust pastry and knead it a little if it is too compact (the butter it is made of will inevitably have hardened during the time in the fridge) and lay it out Roll out the dough very thinly with a rolling pin. Finally, roll it out onto a sheet of baking paper.
Switch on the static oven at 200°.
Support Line a 25cm diameter cake pan with parchment paper and the pastry on top: this makes it much easier to handle the pastry. Leave the top edge hanging over a little.
To pour the filling, leveling it well.
Prepare the royal sauce by whisking together the eggs, milk, and cream, along with salt, pepper, and nutmeg.
Pour the sauce over the filling.
Fold the edges of the dough inwards, and bake at 200° for about half an hour.
La q It's ready when the dough is hazelnut-colored and the surface is well set.
Excellent both hot and cold, it makes an excellent second course or a tasty appetizer.

SAVOURY PIE EMPTY FRIDGE

How can we transform quiche into a fridge-emptying dish?

Instead of bacon, we can use cooked ham, raw ham, coppa, or mortadella.
Instead of Emmental, we can use another cheese as long as it is not too mature.
If you have small leftovers of already cooked vegetables (zucchini, aubergines, potatoes, fennel, cauliflower, mushrooms, carrots), chop them up and add them to the bacon and cheese towards the end of cooking, so that the ingredients are well combined.
It's also great to add a few cherry tomatoes, cut in half and placed at the end on the surface to create a regular pattern.
The important thing is to pay attention to the balance of quantities and the saltiness (already cooked vegetables are generally already salty).
If you have any leftover shortcrust pastry, it keeps perfectly in the freezer. Its flavor is fairly neutral, so it can also be used as a base for desserts.

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