Leftover Rotis Quiche (Upcycling)

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Revamp your leftovers! 🌟 This roti quiche turns yesterday’s flatbread into a deliciously cheesy, veggie-packed delight.

Ingredients:

• 4 leftover rotis
• 4 eggs
• Handful of spinach / basil leaves
• ½ cup cottage cheese / ricotta cheese
• ½ cup cherry tomatoes, halved
• ½ cup red bell peppers, diced
• ½ cup yellow bell peppers, diced
• ½ cup green bell peppers, diced
• Salt, as per taste
• Freshly ground black pepper and red chilli flakes, as per taste
• 3/4th cup sharp cheddar cheese, grated

To serve with:

• Hot sauce
• Avocado slices
• Salad
• Baked potatoes
• Soup

Optional add‑ons:

• 2 tbsp The Misfits Red Onion Relish
• The Misfits Pesto

Method:

1. Preheat the oven to 190 °C.
2. Arrange the rotis in the pie pan, overlapping them so they fully cover the bottom and sides of the pan.
3. In a medium‑sized bowl, whisk together the eggs, cottage cheese, salt, pepper, and red chilli flakes.
4. Place spinach on the rotis and then pour the egg mixture into the pan.
5. Sprinkle the cherry tomatoes, bell peppers, and cheddar cheese in that order.
6. Bake for 30 minutes until the egg is fully set and no longer jiggly when you gently shake the pan.
7. Remove the quiche from the oven and allow it to cool for 15 minutes.
8. Use a sharp knife to cut it into 4 slices.
9. Serve with hot sauce and salad.
10. Enjoy!