All Day Breakfast Quiche

All Day Breakfast Quiche

This is a fabulous quick and easy tea-time favourite in our house. It is cheap to make and usually does for lunch the next day. One of my favourite things about quiche is that it is a great way to use up any and all spare ingredients I have in the fridge.

You Will Need

250g Shortcrust Pastry (I ALWAYS opt for a shop bought pack of pastry – I bring shame to my family with my severe lack of pastry making skills! The ALDI 375g pack of ready rolled shortcrust pastry is priced at 79p – winner!)

2 Sausages (cooked and sliced)

2 Rashers bacon (cooked and chopped into bitesize pieces)

1 Tomato (diced)

2 Mushrooms (diced)

1 tbsp Tomato Sauce

4 Eggs

40g Grated Cheese (whichever strength is preferred)

1 Tin of baked beans (for serving – optional)

Method

Pre-heat the oven to 180°C/350°F/Gas Mark 4.

Line your tin with pastry. Gently prick the bottom with a fork and line with crumpled foil. Blind bake the pastry for 5 minutes. Top tip, if you don’t have baking beans (personally, I don’t know a single person who does) you can use dry rice instead.

After 5 minutes remove the pastry from the oven, take out the foil with the beans/rice and put the pastry back in the oven for a further 2 minutes. Once done, set aside.

Cook the sausages and bacon according to the packets, once cooked, chop into pieces. Chop the tomatoes and mushrooms.

Beat the eggs.

Spread the tomato sauce across the pastry base, scatter on the sausage and bacon pieces, then add the chopped tomato and mushrooms. Sprinkle on the cheese and then pour over the egg mixture. (I always add a little extra sprinkle of cheese at this point.)

Bake in the oven for 20 minutes until set and light brown.

Slice and serve with beans for a real all day breakfast feel.

Other Ideas

Not everyone is a lover of the mushroom (I personally think they are fun-guys! – SORRY! Had to be done!), you might try adding spring onions or even a cheeky pepper instead of mushrooms.

Everybody will have a preference of all day breakfast features. If you want to add in some extras, try adding fried and chopped black pudding at the same time you add the sausage and bacon.

Another alternative could be to use brown sauce on the base instead of tomato sauce. If you’re a really brave rebel, you might want to add both!

Chicken and Broccoli Rice

Chicken and Broccoli Rice

This is a really easy and delicious week night dinner recipe. It takes hardly any time to make so is great for those times you want something tasty but can’t be bothered cooking. I often serve mine with a splash of sweet chilli sauce. Delicious!

You Will Need

400g cooked chicken breast (diced) I use the frozen cooked chicken strips as these are cheap to buy and can be kept in the freezer. I find that this helps me to cut down on waste by only using what I need

300g dried long-grain rice

1 chicken stock cube

200g broccoli, cut into small florets

1 large carrot, peeled and finely chopped

1 large onion, finely chopped

1 tsp garlic granules

1 tsp mixed herbs

Method

Cook the rice according to the packet instructions and drain.

In a separate pan, boil the broccoli (for 2-3 minutes) drain and set aside.

Over a medium heat, pan fry the chicken with the garlic and herbs in a large frying pan or wok (ensure chicken is cooked through). Add to this the finely chopped carrot and onion and continue to fry until softened. Once softened, add the broccoli.

Crumble the stock cube in with the chicken and vegetables and add a good splash of water. Simmer for 2-3 minutes.

Add the cooked rice to the chicken and vegetables and stir until they are thoroughly mixed.

Serve straight away either on its own, or with sweet chilli or soy sauce.

Other Ideas

If you need a quicker mid-week dish, try using microwaveable golden vegetable rice. Simply prepare according to the packet instructions and add to the chicken and vegetables. You could even try other rice flavours.

If you want to sneak a few extra veggies into this, you could include a small tin of sweetcorn, some chopped mushrooms, or some chunks of courgette. Any extra veg you want to use can be added at the same time as the carrot and onion.

Sausage and Mash Volcano (with lava beans)

Sausage and Mash Volcano (with lava beans)

A fabulous novelty twist on the classic bangers and mash. This is sure to impress even the fussiest of children. You can substitute the sausages for a vegetarian alternative to fit with any or all dietary requirements.

Sausage and Mash Volcano

You will need

1 pack sausages (whichever flavour is preferred)

500g potato (peeled and chopped)

2oz butter

1-2 tbsp milk

420g tin baked beans

Method

Peel and chop potatoes and place in a large pan of water.

Over a medium heat bring to the boil and cook potatoes until soft.

Cook the sausages as per the packet instructions.

Once the potatoes are cooked, let them cool for 3-4 minutes (or until the steam has evaporated, wet potatoes make soggy mash – nobody likes soggy mash!)

Mash the potatoes with the butter and milk and continue mashing until you reach your preferred smoothness.

Spoon a mound of potato into the centre of your plate.

Slice the sausages down the middle and begin propping them against the side of the mash potato mound, leaving space at the top for your lava.

Heat the beans and spoon into the open space at the top of the ‘volcano’

Enjoy!

Other Ideas

If you don’t want to use beans or you find you have a bean-less cupboard you could use gravy for your lava or if you want to your lava a bit fancier you could use mixed beans in tomato sauce (Aldi do a fantastic mild mixed taco beans which my littlies love!)

If your littles ones are on the fussier side and beans (baked or otherwise) or gravy is a no-go, you could just squirt some red sauce in there and you’re laughing all the way to an empty plate. 

Also, you could go really wild and add some broccoli trees to the base of your volcano or cut out some dinosaur shapes using biscuit cutters and some red, green or yellow peppers.