Directions

• Hence, my choice – to highlight the leftover ingredients. nothing is easier to prepare than a quiche with a buttery, crumbly crust. By the way, you have to admit that the final result looks amazing, and you wouldn’t even guess it’s made from leftovers.
• Preparing the dough:
  The dough for the quiche is a flaky, butter-based dough, and it’s very important that the ingredients used are cold and that we DO NOT knead it. It’s one of my favorite doughs, which I often use for various dishes.
  In the food processor, I added the flour, egg yolks, salt, and butter. I mixed it briefly just to crumble the butter, making sure not to warm it up, then added 2-3 teaspoons of cold water to bind the mixture. I wrapped the dough in plastic wrap and placed it in the fridge for 30 minutes.
• Preparing the filling:
  I chopped the onion, meat, and sausages, but not too finely, as I like to feel tender pieces of meat when I enjoy a slice of quiche. In a non-stick pan, I added the butter (50 g), oil, and onion, which I sautéed lightly.
  
• Once the onion softened, I added the meat and sausages, then seasoned lightly with salt and pepper, keeping in mind that the roast beef was already seasoned. I turned off the heat and set the pan aside for the moment.
• Back to the dough…
  The baking of this dough is done in two stages: 15 minutes blind-baking (without the filling) and 40-45 minutes with the filling. I took the dough out of the fridge and rolled it out with a rolling pin on a lightly floured surface. The dough should be rolled out enough to cover the tart pan, including the sides, so not too thin.
  
• I transferred the rolled-out dough to the pan using the rolling pin and pricked it with a fork. I then placed the pan with the dough back in the fridge for 20 minutes. After this rest, I placed the pan in the preheated oven at 200°C (top, bottom + convection) for 15 minutes.
• Preparing the egg and cream filling:
  The last step before the final baking is preparing the egg and cream filling. In a large bowl, I cracked the eggs, added the leftover egg white from the dough, the cream, the grated cheese, and seasoned to taste with salt, pepper, and an optional mix of herbs. I whisked everything together well, and voilà, we have a delicious filling in just 5 minutes.
• Assembling and baking the Leftover Delight: Rustic Quiche:
  On top of the baked dough, I placed the onion and meat mixture, pressing gently to cover the entire surface. I finely grated the boiled eggs on top, then added the egg and cream filling, which I poured gradually using a ladle, making sure not to pour between the dough and the pan to avoid soaking the crust.
  
• Season with pepper and an herb mix, if desired; pepper is a trusty companion to the surface cream, and they pair perfectly together. I placed the pan back in the oven at 180°C for 40-45 minutes, or until the surface turns golden brown.
• Serving the Leftover Delight: Rustic Quiche:
  It is recommended to let this quiche, or any similar baked good, rest for at least 30-40 minutes before removing it from the pan. This will make it much easier and prettier to slice. The aroma filling the house urges you to serve it right away – an irresistible smell of butter, meat, and cream.
  
• You can serve it on its own or alongside fresh seasonal salads. The buttery, crumbly crust will be even better the second day, and even the third, if your heart can resist not serving the quiche on the first day.
• Dear ones, I’ll wrap up the presentation of this Rustic Quiche, bringing “to life” the leftovers lost in plates and the fridge after a grand feast. I must admit, though, that with this quiche, the feast will undoubtedly continue!
  I look forward to seeing you at the next recipe! Wishing you sunny days, Ely