On Apr 14, 1:38*pm, Janet > wrote:
> In article >,
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> > On Sun, 14 Apr 2013 14:34:31 +0100, Janet > wrote:
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> > > I'd never heard of this until this week.
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> > > Our local council is having a campaign to reduce food waste and
> > >distributed a little cookery book *which contains this recipe
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> > >http://ni.lovefoodhatewaste.com/node/3958
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> > > * Which I made yesterday. It's easy cheap and tasty, will make it
> > >again.
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> > > * I used one each of onion, apple and leek. Thought two apples might be
> > >too much for the pie case. Used milk not yoghurt. Added some mixed
> > >herbs.
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> > > * I'd never made an olive-oil pastry before and to begin with it did
> > >not seem promising. However, as you mix the ingredients they easily
> > >blend and firm up, and after chilling (as long as it took to make the
> > >filling) *it was rollable, just slightly stickier than my usual
> > >butter/lard pastry. However, incredibly quick to mix the dough and ideal
> > >for anyone who struggles with pastry making. The resulting pastry case
> > >was pleasantly light and crispy, does taste distinctly of olive oil.
> > >This may reflect the kind I use (EVOO).
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> > > * Janet UK
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> > Thanks, that sounds an easy method to remember. *Does the milk form
> > any kind of 'sauce' with the cheese or does it just moisten the
> > ingredients?
> > Janet US
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> * *By the time it's cooked the milk and egg have just about disappeared,
> so there's no "sauce" effect.. all you see are the veg, bacon and a bit
> of cheese. So not *like quiche, Nancy.
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> * *Janet UK

It's like quiche I make sometimes, so loaded with bacon, onion, green
pepper and cheese, it's hard to find the milk and egg. LOL.

N.