If you are anything like us, you will know this scenario…… Whenever we have roast dinner we always buy a joint that is over-sized, or a chicken which is way larger than we actually need….. We cook extra trimmings, roasties and veg and then look at what we didn’t manage to eat and have to conjure up all sorts of ways to use the leftovers. Perhaps we love the challenge of finding creative ways to eat them…… perhaps we just like that we have meals for several days without having to cook from scratch…….. perhaps our eyes are just bigger than our bellies……
The usual suspects for eating up the extras in our house are to enjoy cold meat sandwiches, make bubble and squeak, eat them with baked potatoes or rustle up left-overs sauce to pour over pasta or rice. Nothing particularly inspiring, but we always and absolutely make sure that the waste is kept to zero as far as possible.
This quiche on the other hand takes those Sunday Roast leftovers to a new level. And it is so worth the extra ounce of effort it takes to make….
When Joseph Joseph contacted me to ask if I would like to be part of an anti food waste campaign they are running called Don’t Waste It, I jumped at the chance. There is way too much food that gets squandered in the world and anything I can do to support awareness of the problem and encourage creativeness in the kitchen to prevent it is good with me. Working with Love Food Hate Waste, Joseph Joseph are working to raise awareness of food waste and to get people thinking about how to combat it.
To support the campaign, Joseph Joseph asked me to create a gluten free recipe which helps to avoid food waste. I really wanted it to use a pastry base (to showcase how amazing GF pastry can be) and being on a bit of a quiche binge at the moment, struck on the idea of the ‘Roast Dinner’ Quiche. I made a fab version at Christmas with left over Christmas Dinner as a welcome change from the ‘expected’ turkey curry. It was so good that it seemed a perfect offering for the campaign. It is also incredibly versatile and could be adapted to any roast leftovers (including nut-roasts) and potentially other uneaten meal remains as well!
To help me with my quiche-making, Joseph Joseph kindly sent me a set of their Nest Mix 4 piece mixing bowls. I absolutely LOVE them! They are probably the best mixing bowls I have owned. Not only are they sturdy and vibrant, but they come with a handy egg separator which slots on the side of the bowls. Best of all, each of the three bowls has its own stainless steel egg-cracker and also pouring spouts, which make pouring batters, quiche mixes and anything else, really easy and perfectly directed….. Brilliant!
Anyway, back to the quiche. The creativity of the filling is pretty much in your hands….. I used a mix of left-over slow-roast pork, chipolatas, roasted mushrooms and shallots and some left over steamed purple sprouting. To this I added a couple of carefully matched cheeses and some fresh garden sage in with the egg mix (choose cheeses, herbs and spices to compliment the rest of your ingredients…… I quite fancy the idea of roast beef and Stilton!)
At Christmas, we used turkey, pigs in blankets, chestnut stuffing (yum!) and a few brussels sprouts too. I didn’t use carrots or parsnips or roast potatoes (there are rarely any of those left at the end of a meal), but if you think they would work with your other fillings, go ahead and throw them in…… with this quiche anything goes….. really!
If you have any worries about the idea of making gluten free pastry, try to put them to one side. I know GF pastry can have a scary persona, but it really isn’t difficult to make and it absolutely needs to be one of those staples you ‘crack’ if you are going to get great baking flexibility. You may need to make it a couple of times before you feel comfortable with it (and yes….. the dough does behave quite differently to usual gluten-based pastries), but before you know it, making a pie will become second nature and you will wonder why it caused you so much anxiety…..
If you really can’t face making your own, you can still enjoy the quiche…… Just use a good ready-made commercial gluten free pastry for your tart base. The ready made GF pastry and mixes are improving all the time and there are now a couple of really impressive brands on the market. I particularly like the Silly Yak fresh GF pastry (*sadly no longer exists) which comes in a block, ready to roll (I get mine in the Tesco chilled aisle) and also love the shortcrust Pie Pastry mix from The Pastry Room (which I was lucky enough to win in a give away at the Free From Fairy just before Xmas). This is a great mix to have stored in the freezer (you just add liquid to it before rolling), and is really versatile if you want to ‘flavour’ your pastry or switch between savoury and sweet bases.
I am sharing my Roast Dinner Quiche with the following linkies, in the hope that not only will others be able to enjoy it, but also to spread the word about the Joseph Joseph Don’t Waste It campaign and the cause that it highlights……
No Waste Food Challenge with Elizabeth’s Kitchen Diary. This monthly challenge is a great source to find loads of ideas on how to cut down on food waste.
Simply Eggcellent #13 with Dom over at Belleau Kitchen. Eggs are pretty much essential to quiche and this one has six large free range ones!
The #FoodYearLinkup with Charlotte’s Lively Kitchen – celebrating British Pie Week. Quiche may not have originated in the UK, but we have certainly adopted it wholeheartedly…… On the other hand, the Sunday Roast is most definitely a British tradition!
Brilliant Blog Posts with Honest Mum.
Cooking with Herbs with Lavender & Lovage. This month’s theme is Easter & Spring Herbs. The sage in this quiche was fresh-picked from the garden……. That saves on waste too!
Roast Dinner Quiche (gluten free) – makes 2 x 8 inch/20 cm quiches
For the Pastry :
195g brown rice flour
75g corn flour (corn starch)
60g ground almonds
1½ teaspoons xanthan gum
½ teaspoon fine sea salt
165g unsalted butter (cold & cubed)
2 large eggs
1 tablespoon + 2 teaspoons very cold water
- Weigh the flours, almonds, xanthan gum and salt into a large bowl and whisk lightly (hand whisk) to mix thoroughly.
- Rub the butter into the dry mix until the mixture resembles fine breadcrumbs.
- In a small bowl, beat the egg and water together and then make a well in the centre of the crumb mixture and pour it in.
- Stir the ingredients with a flat knife until they begin to clump together and form a slightly sticky dough.
- At this stage, you may choose to use the fraisering technique to work the dough (although this is not essential) or you can just bring the dough together with your hands (floured if necessary) into a block and push together until smooth and amalgamated.
- Alternatively, if you wish to use a food processor, you can replace stages 1 to 5 as follows : Weigh the dry ingredients into the bowl and pulse to mix. Add the butter and pulse again until the mixture resembles fine breadcrumbs. Beat together the egg and water and add to the bowl. Mix on a medium setting until the mixture comes together as a sticky dough.
- Get ready two 8 inch (20 cm) loose-bottomed tart tins.
- Roll out the pastry straight away (do not chill in the fridge) : cut the block in half and place one half between two large sheets of cling film. Roll evenly so that the piece is large enough to fit the tin.
- Peel off the top layer of cling film and supporting the underside of the dough, flip it over onto the tin. Gently ease and mould into the base and up the sides (second piece of cling film still intact on top). Do not worry too much if the pastry gets a couple of cracks….. these are easily repairable.
- Once the pastry is moulded to the tin, carefully try and remove the cling film. If it does not come easily, then leave in place and chill for 10 to 20 minutes (it should then peel off cleanly).
- Trim the pastry edge flush with the top of the tin, using a sharp knife.
- If there are any cracks or holes in the pastry case, use the trimmed remains to ‘repair’. – Roll and cut roughly to size, and using cold water, dampen both the area around the crack/hole and the down-side of the ‘patch’ and gently press together, smoothing the edges with a finger dipped in water to seal and tidy. It is important to make sure that all holes are repaired to ensure the case holds the filling without leaking.
- Repeat the rolling process with the second piece of dough for the second tin.
- Place the moulded pastry bases in the fridge for half an hour to chill prior to baking.
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Scrunch and then flatten a piece of baking paper large enough to lay inside each flan case and base-fill with baking beans.
- Blind-bake the pastry with the baking beans for 10 minutes. Remove the beans and bake for a further 5 to 8 minutes, being careful not to let the pastry brown too much.
- When the pastry cases are cooked remove from the oven and set aside to cool until ready to use.
Filling – I used the following (mainly left-overs from Sunday lunch), but you can substitute with any different leftovers that you have :
- Pre-heat the oven to 180 C/350 F/Gas 4. Place the bases (still in their tins) on baking trays in case they should leak at all.
- Arrange half of the pork, sausage, mushrooms, shallots, purple sprouting/broccoli in each baked quiche base (reserve a few mushrooms to decorate).
- Top each with the cheeses (split half and half) and a sprinkle of seasoning and chopped herbs (to taste).
½ teaspoon dried sage/1 teaspoon fresh sage – finely chopped
- Measure all the ingredients into a bowl and whisk thoroughly to combine until light and airy.
- Pour into the tart cases over the top of the other fillings (you can fill almost to the top, but be careful not to overflow).
- Place in the oven immediately and bake for about 30 minutes until the top is golden and firm and there is no ‘wobble’. If you are decorating with fresh sage, pop this on the top after about 20 minutes so that it crisps up.
- I heated the reserved mushrooms through and put them on the top to decorate after the quiche had been cooked.
- Serve warm or cold, with salad or new potatoes.
Gluten Free Alchemist © 2013-16 unless otherwise indicated