This is the perfect dish for "clean out the fridge" day, the day before garbage day, or the day before shopping day, when you need to use up all those odd leftovers lurking in the fridge.
1 cup milk
1/2 cup self raising flour
1/2 tsp salt
425g can creamed corn
1 1/2 cups grated cheese
2 cups of chopped leftover vegetables - potatoes, broccoli, zucchini, pumpkin, carrot, cauliflower etc.
Pre-heat oven to 220 degrees Celsius. Butter a large quiche or pie dish. In a large bowl, whisk eggs, milk, flour and salt. Stir in corn and grated cheese, add the chopped veggies and pour into buttered dish. Bake for 20-30 minutes until centre is firm. Let rest 10-15 minutes before slicing to serve.
From the $2 Dinner Recipe File
One of my biggest bug bears is wasting food.
When you throw food out, or even put food in the bokashi, you are throwing your money away.
We have pineapple with our salads, and one tin does two meals for the five of us. When I open a tin, I take out the four slices we need, then tip the other slices and juice into a container and put it in the fridge until the next night.
The Aldi pineapple rings in juice are what we like. They are bought in bulk when I replenish the stockpile each year.
After I use the remaining pineapple slices, instead of drinking the juice, or worse, pouring it down the drain, I make a quick marinade with it.
I add a slurp of vegetbable oil, a dash of soy sauce and a pinch of garlic and give it all a shake.
Then I plan chicken for the next night, take it out of the freezer and pour the marinade over. Let it marinate overnight in the fridge and then it can be baked, fried or barbecued.
And nothing is wasted!