Dec 07

Potato pastry and Leftovers Quiche!

Reading Time: 2 mins

I see Hugh Fearnley-Whittingstall has brought out a new book on leftovers. Way ahead of you there, Hugh! I am the Queen of Leftovers – although his recipes look pretty delicious too. I made some (quite unpromising-sounding) potato pastry at the weekend, to wrap round a Leftovers Quiche: the daughters complained and made fake throwing-up sounds but actually ate it, and the husband declared it moister than the usual dry, wheat pastry, which he doesn’t like anyway.

It was a ruse to use up leftover boiled potatoes, with just a little extra flour and butter.

Recipe: Potato Pastry (for quiche or jam tarts etc)

Ingredients (for 2 quiches – or one plus a dessert tart, or with extra to freeze)

  • 500-800g boiled potatoes (peeled or deskinned)
  • 100g flour (I use gluten-free)
  • 50-75g butter (I use Benecol Buttery)
  • 1 good teaspoon xanthan gum powder (if using gluten-free flour)

Method:potato pastry

  1. Pre-heat oven to 180 degrees Celsius.
  2. Whizz everything in a food processor.
  3. Tip out onto a floured surface. It’ll be quite soft and doughy, especially so with gluten-free flour, which is why you NEED the xanthan gum.
  4. Press into a large, greased, loose-bottomed springform cake tin, and up the sides. Rolling doesn’t really work with this pastry so use your hands and fingers.
  5. Fill with quiche ingredients: I used: crumbled feta (put in first, not last), chopped onion, torn smoked salmon, diced ham, diced leftover roasted courgettes and red peppers, plus chopped broccoli, 4 beaten eggs, ground black pepper (no salt because the feta is salty) and sliced black olives.
  6. Cook for 30-40 minutes.
  7. Add a sprinkle of Parmesan
  8. Cook for another 10 minutes. (I left mine to cool in the oven because the egg was refusing to set). This did the trick.

Tip: Mine didn’t need any accompaniment because there was so much veg in the quiche, but you could do a salad.

Tip: The leftover pastry I am going to use to make little blinis, pressed into little rounds and dry fried in a non-stick frying pan, although a griddle pan would also work. I’ll serve with smoked salmon and creme fraiche and lemon, or maybe fake caviar, if the husband gets some.


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