Plane food

Last night I went to see the film Up in the Air and it reminded me of all the awful things about spending a lot of your time on planes for work. One of the worst things always is the food and when you are stuck on long flight bored senseless its really the only thing you look forward to (especially if you fly with Virgin, although unlike the writer of this complaint Ive always found their food the best of a bad lot)

Im off to New York at the weekend and it looks like the airline only serves food at a cost and there is no way on earth Im paying for plane food. As a result all week Ive been trying to think of a few things to bring onboard (that wont be stopped by security), that I could make on a busy work night. After scanning through my bookmarked recipes I came across Carolines Leek and Cashel Blue Crustless quiche. With a little bit of modification (for the leftovers in my fridge) I made the following:

Ham and mushroom crustless quiche

• 4 rashers
• 200g mushrooms
• 50 cheddar cheese
• 3 eggs
• Milk - 300mls
• Cream - 75mls 
• Self raising flour - 125g 
• Salt, pepper

A 9.5 inch/24 cm frying pan or quiche tin.

Heat the oven to 190C/180 Fan

Cut the rashers into small pieces and fry up on a highish heat until crispy. Chop the mushrooms up and fry in batches on a high heat.

Whisk the eggs, cheese, milk and cream together. Add the rashers, mushrooms, self raising flour and season well (if youre not sure then fry a little bit to taste). Pour straight into the hot quiche dish/frying pan and cook for 35-40 minutes until brown, well risen and firm to the touch.

Im also bringing some homemade Fougasse and going to pop over to the lovely chicken man from Poulet Bonne Femme tomorrow to get myself a chicken to bring on board. If you hear of a lady being arrested at Dublin airport for not surrendering her chicken at the weekend, that will be me.