I love a quiche, I do. Quick and cheap. Makes dinner plus lunches the next day. Great for using up the last of the tinned sweetcorn and curling ham slices and a sad half pepper and some tired mushrooms. Easily bulked out with frozen veg. Can be eaten hot or cold, summer or winter. Mum used to make one at least once a fortnight and I understand why.
The pastry for this costs pennies. Cream costs about 75p and you’ll need about 50p of grated cheese, plus 2 eggs. So about £2 plus whatever other ingredients you choose to include.
What you need
- 225g plain flour
- 100 butter, diced
- pinch of salt
- 2 eggs, beaten
- 100ml cream
- handful of grated cheese
- Protein fillings: try chopped ham, crispy bacon, smoked salmon
- Veg fillings: I’ve used tinned sweetcorn, frozen peas, diced peppers, cherry or sundried tomatoes, asparagus tips, broccoli, sliced mushrooms, spring onions, diced courgette, diced butternut squash, artichokes in olive oil, olives. (Blast peppers, courgettes and squash in the microwave to soften first.)
What you do
- Make the pastry by sifting the flour into a bowl and adding the butter. Rub with your fingertips until the mixture resembles fine breadcrumbs, add the salt, then chill in the fridge for 20 mins.
- Roll the pastry out into a pie dish, prick the bottom and blind bake at 180C for 15-20 mins followed by 5 mins uncovered, until just brown.
- Mix together the eggs, cream, cheese and fillings. Pour into the pie crust and bake for 20-25 mins until the filling is just set.
- Serve with salad or green beans, if you like.
Make it veggie: Leave out the meat and fish. Add some feat, perhaps
Make it low-carb: You can bake the filling without a crust
Make it child-friendly: Let the kids choose the veg, and make them in muffin tins for child-sized portions
Big G has very strict rules on what constitutes a pie. It should have both a pastry top and bottom, none of this “casserole with a pastry lid” nonsense. He’s not alone – there was even a petition about this a few years ago.
But time is of the essence, so this pie only has pastry on the top. Sorry, Big G.
This pie is the food of childhood. Your mother probably made one; your grandmother definitely would have done. It’s very plain, using basic mince, but so tasty.
Feeds a family of four with plenty of leftovers.
What you need
- 500g beef mince
- 1 brown onion, finely diced
- 1 cup of diced vegetables
- 250ml beef stock
- Tablespoon of flour
- Tsp tomato puree
- Tbsp Worcestershire sauce
- Block of ready-made pastry
- 1 egg
What you do
- In a little oil, soften the onion.
- Add the diced veg and cook until soft but still firm. I used sweet potato, carrot and frozen peas. Mushrooms would have been good but Big G doesn’t eat them. I see a lot of recipes suggesting tomatoes and celery; I say, it’s not a bolognese. Once cooked, set the vegetables to one side.
- In the same frypan, brown the mince until all moisture has evaporated. Stir in the flour, tomato paste and Worcestershire sauce.
- Add the veg back to the pan and pour over the stock. Simmer for 20 mins, until thickened.
- Pour the mixture into a pie dish and allow to cool.
- Cover with a pastry top. Decorate with pastry shapes, if you like, and make a small slit to allow steam to escape. Brush with beaten egg then bake for 20-25 minutes until the top is brown and crispy and the filling is hot.
There is enough in the pie that you could serve it alone, but I served it with mash and creamed spinach.
Make it veggie: Quorn would be the obvious substitute here, but with enough ‘meaty’ veg you could omit it. Try lots of mushrooms, kidney beans and finely diced sweet potato and swede.
I know, I know, nachos are pretty junky. But they’re such a nice Saturday evening tea – perfect before a movie night, and you can eat them with your fingers.
So I made this version with whole tortillas, instead of shop-bought corn crisps, and a homemade sauce. There was much less sugar than there might have been, only what’s in the tortillas. And I got a surprising amount of veg in: tomatoes, kidney beans, sweet corn and avocado. Which is pretty good going for a Saturday night.
G Major did nearly all of this herself as well, under supervision, so this is a nice one to do with the kids.
What you’ll need (Feeds 2 hungry children and one hovering adult)
- 3 mini tortillas or 2 regular sized ones
- 250g beef mince (I froze the other half of the pack for some distant bolognese)
- Small tin of kidney beans
- Half a brown onion, finely chopped
- Sprinkle of paprika and ground cumin
- Small tin chopped tomatoes
- An avocado
- Grated cheese and sour cream, to serve
What you do
- Cut the tortillas into small triangles. Put them onto a baking tray and drizzle over a tiny bit of oil, then bake in a moderate oven for about 20 minutes, giving them the occasional shake, until crisped up
- Chop the kidney beans to roughly the same consistency as the beef. I did a short burst in the food processor but go easy – you don’t want mush, just unidentifiable bean-y bits
- Heat a little oil in a fry pan and brown the onion and then the mince. Sprinkle in the paprika and cumin
- Add the chopped kidney beans, the tomatoes and sweet corn and cook for another few minutes
- Meanwhile, mash the avocado. You could add a splash of lemon juice if you like. This isn’t proper guacamole, FYI, just a cooling accompaniment; if you want to make authentic guac, go for it
- Plate up. Traditionally you layer up the corn chips, put the mince mixture on top then cover in cheese before grilling. I couldn’t deal with the drama of hot plates, though, so I served the meat in the middle and tortilla chips around the edge to scoop
- Let the kids help themselves to cheese, avocado and sour cream
Make it veggie: Use Quorn mince or just stick with the beans
My family loves fish pie and cottage pie, but the Gs eat both most weeks at nursery. I wanted something a bit different that didn’t need pastry.
Frankly, there’s not much that can’t be improved by the addition of mashed potato. So this takes all the best elements of a fish or cottage pie – meat cooked in a creamy sauce and clouds of mash on top – and adds more veg and tasty chicken thighs.
What you’ll need
- 6 chicken thighs, cut into small chunks
- Half a cup of frozen peas
- Half a cup of sliced mushrooms
- 3 or 4 shallots, finely sliced
- About 50g butter
- 1/2 cup plain flour
- 500ml chicken stock
- 2 tbsp dijon mustard
- A decent glug of cream
- 3 medium sweet potatoes, plus butter to mash
What you do
- Peel, chop and boil the sweet potatoes until soft. Mash with plenty of butter and seasoning to taste and put to one side
- Using half the butter, brown the chicken pieces then set aside
- In the same pan, heat the rest of the butter then cook the shallots until soft. Stir in the flour and cook for another 2 minutes
- Off the heat, slowly whisk in the chicken stock. Return to the stove and bring to the boil
- Add in the cream and mustard, the chicken pieces and the vegetables and cook until the sauce thickens
- Pour the mix into a pie dish and cover with the sweet potato mash. Bake at 180C for 25 minutes.
I served this with green beans on the sides for me and Big G but the Gs just ate it as it came.
You can prep all of this in advance to make life easier – I made mine before we went to swimming in the morning then put in the oven for supper.
You can also freeze all the elements if you wanted to make double – just take the filling and mash out in the morning, let it defrost in the fridge all day then assemble half an hour before dinner.