Reduce-food-waste Quiche with anything

reduce food waste Quiche with anything

Food waste. It has been a while since I have ranted about this issue. So it’s time to write a little about it, right? It needs to be written about because the amount of food we are wasting in the western world is horrible.

Food waste infographic

Those figures are just freaking bizarre. We must all do something about it. Me too, because I’m far from perfect. Therefore I’m constantly looking for new strategies to reduce the amount of food that slides down into the waste bin. One thing I use to do every week is to make an inventory in my fridge. I’m looking for food that starts approaching its expiration date and trying to compose a meal of it.
It’s good for two reasons.

  • I find food in time before it becomes inedible.
  • I find food that already is inedible.

The second reason is almost as important as the first. It’s distressing to find fuzzy stuff in the refrigerator unless it is a blue cheese.

In last weeks inventory, I found a piece of sweet potato, some feta cheese, a jar half filled with olives, some scallions, and one tomato.
The tomato was a bit soft and the sweet potato looked somewhat tired, but I decided to use it anyway. The rest of the food items were not in such a critical state, but they wouldn’t stay fresh for so much longer. I paid special attention to the feta cheese, but finally, I decided that it was OK.

sweet potato and scallion

There is always milk, eggs, butter, parmesan cheese, and flour in my fridge and pantry, and I grow my own herbs, so I have a surplus of thyme, rosemary, and sage.

milk,butter,flour

 

I had all the ingredients for a one portion Quiche.

A Quiche is easy to make. The hardest part is the dough. But even that is easy if you have a stand mixer. But it doesn’t take that much longer to do it in a bowl by hand. If you put the butter in the freezer, you can grate it instead of cutting it into small cubes. It goes faster, and it will make the dough mixing a bit easier.

Pie crust

 

rolled pie crust

 

crust in pie dish

This Quiche is quite small, so it doesn’t need a long time in the oven. Therefore I decided to fry the sweet potato for a few minutes. Apart from that, I followed a “standard” Quiche recipe. I found a small pie dish that I could use. Next time I will try to place the pie crust in a preheated skillet. I think it should work.

quiche unbaked

So I ended up with a creamy Quiche with salty and slightly tangy notes from the olives and feta cheese. I’m a sucker for thyme and sage, so I used plenty of it. Feel free to use whatever herbs you like or have available.
This is a perfect lunch. Almost for free. A few more days and some of the food items I used would have started to transform into something nasty. They would have been ready for the waste bin. This is perhaps not a giant step against a better world. But it’s the little things that make a difference. Like the fact that I forgot to add the damn tomato.

 

Reduce food waste Quiche

 

Print Recipe
Reduce-food-waste-Quiche with sweet potato and feta cheese
Food waste is bad, I think we can all agree on that. A pleasant way to reduce your food waste is to make a Quiche. A Quiche can be varied endlessly with whatever you can find in your refrigerator. I'm thinking about all those bits and pieces that will soon transform into something fuzzy, mean, and totally inedible.
Servings
people
Ingredients
Tart dough
Filling
Servings
people
Ingredients
Tart dough
Filling
Instructions
  1. Mix flour butter and salt in a large bowl to a crumbly dough. Add water and knead until dough comes together. Wrap in clingfilm and chill in the refrigerator for at least 30 minutes.
  2. Preheat the oven to350ºF /180ºC.
  3. Roll the dough between two sheets of cling film to a thickness of 1/8 inch / 3 mm.
  4. Fit the dough into a small pie dish or whatever suitable heat resistant dish you can find. A small skillet will probably work fine.
  5. If you are planning to add root vegetables like sweet potatoes It can be a good idea to saute them for a minute or two before adding them to the filling.
  6. Beat together milk, egg, mustard, and salt in a bowl.
  7. Place all your fillings in the unbaked tart shell and pour the milk and egg mixture over everything. Sprinkle some parmesan cheese if you have. Any cheese will do.
  8. Bake in the oven for 15 to 20 minutes or until the filling is just set.
Recipe Notes

I won't enter all the ingredients for the filling. The whole idea of this recipe is that you should use your imagination and what you can find in your own refrigerator. If you still want to do the same Quiche as I did, you can find the ingredients I used in the blog text above. But I will not give you the amounts because I don't remember that myself. 😉

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Pulled pork on sourdough hamburger buns

Pulled pork in sourdough hamburger buns

I was looking through my cookbooks, trying to find some inspiration for the weekend dinners. When I found pulled pork on hamburger buns, I knew I had found the perfect meal for the Saturday evening. It takes some time to cook pulled pork, but most of the time it takes care of itself. You just have to add some wood chips and checking the temperature now and then. The rest of the time you can just relax in a comfortable chair drinking a beer or whatever you prefer to do.

The recipe was written by Jonas Cramby, a popular food writer here in Sweden. He has no formal chef training, I think. But he has a genuine food knowledge that he writes about with a humorous twist.
The recipe for pulled pork in this post is almost a copy of the one in his book. I just decided to replace some of the chili powder with some smoked paprika in the BBQ sauce.

There was a recipe for hamburger buns in his book as well. I decided not to copy that recipe. It was nothing wrong with it. I’m sure it tastes great and fulfills its function, but it was baked with instant yeast.
And I am a typical sourdough guy. I know that you will always get bread with more taste if you bake it with a sourdough starter than if you use commercial yeast. Therefore, I always try to replace the yeast with a sourdough starter if possible.

You can find a lot of good recipes for sourdough buns, but I wanted to do something that was my own.
A good hamburger bread should be light, soft and airy. At the same time, it must be able to withstand some meat juices without getting soggy. I wanted a brioche type of bun. But not too much brioche, so I decided not to go overboard with the butter. Feel free to experiment with the amount of butter, but whatever you do, don’t use margarine. It’s a grisly invention. Remember what Anthony Bourdain said. Margarine is not food for humans.
Milk, on the other hand, is excellent food, and it is also the secret to get soft bread. Most of the times you don’t want a soft crust on your sourdough bread, but hamburger buns is an exception. So I used equal parts water and milk for this recipe.

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