Tonight, I really cooked in my new kitchen for the first time. I made a leftovers quiche, the type of quiche that clears out the crisper drawer in the fridge and is really just a case of throwing it all in a pastry crust. I made some shortcrust pastry and as my pastry blender is at Mum’s I had to use my hands, I haven’t done that since oh Year 9 Home Ec, still it was good fun. When I rolled it out, I rolled it out nice and thick 🙂 I love a good thick pie crust.
The filling consists of capsicum, sun-dried tomatoes, eschallots, mushroom, eggplant and diced chorizo, along with a good handful of rosemary, thyme and basil. The top has slices of blue cheese and then chorizo slices that you can see in the photo.
One of my handy little gadgets is my oven thermometer, I played with placing it various parts of the oven and I discovered whilst cooking the quiche that it seems to be out by about 50 degrees! and it was very very slow to heat up.
Still once the quiche was cooked, I had a slice for dinner and it will give me meals for the next few days.
