|Home made bacon, cheese and leek quiche with courgette and beetroot ‘chips’|
Hello Dear Reader,
Usually, when we have quiche we have something light with it, sometimes salad or homemade coleslaw with vinaigrette instead of mayonnaise. I’ve been cold all day and wanted something hot, yet light. I sliced some courgettes and beetroot into chips and fried them in a flicker of olive oil. Some one, I forget who, mentioned that they thought quiche would be watery if frozen and then reheated. Mine wasn’t at all watery and reheated wonderfully. It certainly went well with courgettes and beetroot.
We had one courgette and one large beetroot each. We buy the beetroot ready cooked and vacuum packed. We both love it so much that we sometimes have it in a sandwich for lunch. I like them roasted for Sunday lunch or in huge chunks, hot instead of potato. They are some kind of super food and really good for us. I just think they are a super food and totally delicious with almost everything! Beware though, they may be light but they are really filling. I bought the courgettes and beetroot in Lidl and neither cost much and cost less than salad, which is mostly imported and watery in flavour.
What do you put with what to balance out the richness of something like quiche?
Love Froogs xxx