Wednesday, 18 July 2018

The Daily Snap - 18/07/18


Hazy summer sky.

Rach Eats Lunch: Flatbread Quiche

Easy flatbread quiche recipe

Last night, I essentially knocked myself out good and proper. You see, feeling depressed-slash-anxious, as well as going through the motions of insomnia caused by hot weather has led me NOT to sleep for the past week. I hate not sleeping, it makes me feel like a zombie. So I took matters into my own hands, and I don't think it's going to be a regular thing, but it certainly helped. I had painkillers (for any achy bones and overnight headaches - yeah, they're a thing), a glass of water, a few drops of Rescue Remedy and two kinds of Badger Balm on my wrists (Sleep Balm and Tension Soother) - yeah, admittedly, I had the thinky sleep at first, but my head soon shut up and let me sleep. Well, I think I did. My Fitbit certainly thinks I did. I had three hours of uninterrupted sleep, so something happened. I feel much better this morning, not perfect, but better. That's a start. Same time again tonight?

Funnily enough, today's plans are completely out of the window due to missing the ingredients, so I'm going to go into the fridge and make my own weird chaos out of what I find. Everybody, I am making flatbread quiches, because I can... and because my plain soya yoghurt is a week out of date... and because I just fancy a quickie quiche-y lunch. You know what I mean? Okay, let's do this!


(Tasty, delicious and so super easy!)

Makes 3

You'll need:
40g self raising flour
20g soya yoghurt
1/2 teaspoon salt
2 eggs, beaten
30g grated strong cheddar cheese
1/2 piece ham, roughly torn
30g frozen peas, defrosted
2 teaspoons sweetcorn
1 small handful cherry tomatoes, sliced in half

1. You know the drill... preheat the oven to 180℃ and grab a muffin tin and a couple of silicon cake cases. In a bowl, measure out the flour, salt and soya yoghurt and mix it together until it makes a dry, pliable dough. Between two pieces of baking paper, roll out the dough into a rectangle until half a centimetre thick.

2. Cut out rectangles from the dough and press it into the silicon cake cases, to form the quiche crusts. Add the cake cases to the muffin tin and pop them in the oven for 5 minutes.

3. Next, crack the eggs into a jug and beat them up until well combined. Then add the cheddar cheese, peas, ham and sweetcorn give it a stir. Take the quiche cases out of the oven and pour the mixture into each one - don't overfill it! Gently place half a cherry tomato in the top of each quiche.

4. Return the quiches to the oven for 15-20 minutes until the egg mixture is fully baked through - not wet or wobbly or anything! Take the quiches out of the oven and serve immediately. You can either eat them hot or cold, but you must eat them before the day is out... you hear?

These were so delicious, and I had everything in the fridge and cupboard too! It didn't take long at all to put them together, and I loved eating them... you should try them! Double up per person eating and you've got easy picnic and party food. Do it!

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