When I make pie, I always have leftover dough after I trim the ragged edges off the pie. I stick the extra ball of dough in the refrigerator, and a couple days later I make mini quiches or mini nut or fruit pies. There is usually enough dough for one or two mini quiches, baked in muffin tins or ramekins. (Muffin tins and ramekins are, by the way, one of the best tips for baking- they make perfect-sized mini pies which bake quickly, usually in about 30 minutes).
When I make these quiches out of leftovers, I don't do anything fancy. It's an egg, whatever dairy product I have on hand, cheese, and whatever vegetables or meats I want to use up. Simple! Today, I made the quiche with creme fraiche, gouda, red onion, and fresh cilantro, which resulted in a satisfying, simple, and bright dinner, alongside a lettuce and tomato salad served only with a squeeze of lemon and a sprinkle of sea salt.
Like many of my recipes, this is more of a method or basic guidelines, within which experimentation is encouraged. Use whatever ingredients you have on hand.
leftover pie dough
1 Tbsp creme fraiche
handful of grated cheese (I used approx 1/4 cup gouda)
1-2 Tbsp red onion
1 Tbsp fresh cilantro
pinch of salt
fresh ground pepper
1. Preheat the oven to 350°F/175°C.
2. Roll out the pie dough and press into the ramekins or muffin tins. It doesn't have to be pretty.
3. Mix together all the other ingredients in a small bowl.
4. Split the egg mixture between the two pies- they should each be about three-quarters full.
5. Bake for approximately 30 minutes, until eggs are puffy and set.