This is the perfect recipe for the end of the week when you have vegetables sitting in the vegetable drawer of the fridge that need using. Just throw them all into a mixture of eggs and you have a meal. With Christmas next week this will be an ideal way to use leftovers such as roast vegetables, new potatoes and Christmas ham. They can all be chopped up to make a delicious quiche for Boxing day brunch, lunch or dinner. This particular recipe was to use up leeks, broccoli and silverbeet which were all about to go to seed in my garden.
– 8 eggs
– 1/2 C sour cream or milk (whatever you have that needs using)
– salt and pepper
– 1 C cheese – grated
– approximately 4 C of vegetables that need using up – this one had 2 leeks, 12 mushrooms, 1 small broccoli head, 1 large bunch of silverbeet
– 1 T oil
– 4 T relish/pesto/chutney (whatever you have in the fridge)
– 2 sheets store brought puff pastry
1. In a bowl whisk together eggs, sour cream, cheese and salt and pepper.
2. Slice leeks, mushrooms, broccoli and silverbeet.
3. In a fry pan saute vegetables until just cooked.
4. Line the base of a pie or tart tin with puff pastry.
5. Spread relish over the base of the pastry.
6. Pour in vegetable mixture.
7. Lastly, pour over egg mixture.
8. Bake at 200 °C for 30-40 minutes or until egg is set and pastry is golden.