Post by Starchild on Mar 16, 2007 16:46:15 GMT
Line a 7 inch pie dish with pastry, making sure you have enough for a pasty lid if required.
Fill with what ever meat cold cuts you have, for the one I made I used ham and turkey.
Then add a small chopped onion, a hand full of grated cheese and 3 eggs (whisked up).
stick on the pastry lid, glaze with egg or milk. Bake until golden.
this is great to use up all the bits of meat left after a roast, just freeze your meat leftovers until you get enough to use. I usually cut into 3 and then Mike takes them to work for lunches.
You can always leave the pie lid off and serve as a quiche with some of that hippy, rabbit food called SALAD
.
Fill with what ever meat cold cuts you have, for the one I made I used ham and turkey.
Then add a small chopped onion, a hand full of grated cheese and 3 eggs (whisked up).
stick on the pastry lid, glaze with egg or milk. Bake until golden.
this is great to use up all the bits of meat left after a roast, just freeze your meat leftovers until you get enough to use. I usually cut into 3 and then Mike takes them to work for lunches.
You can always leave the pie lid off and serve as a quiche with some of that hippy, rabbit food called SALAD
.