Winky Wright pulled off a dominating victory against Ike Quartey last night, and my pasta was really delicious. But today, before I headed in for my evening's work, I was faced with my usual pasta sauce problem - leftover sauce, and not enough pasta in the cupboard. So I decided to make a sort of mockery of quiche lorraine. I always have flour, eggs, and butter in my cupboard. And, well, the sauce I had made the night before was kind of like the base of a quiche.

But I was rushed. And unless you have time to let the pate brisee (100 g of flour, 50 of butter, and some egg) rest, it won't work properly, especially if you're spare with any additional liquid, as you should be to keep the flaky taste of pate brisee. Luckily, I learned in France that resting pate brisee in a flat circle in the fridge does the work a lot faster than cooling it in the usual ball, and so my impatience had no ill effects.

Once the egg had properly moistened the dough, I rolled it out thinly, and put it into an individual tart mold. Because I was making a tart with a liquid filling, it had to be baked blind - that is, baked without any filling at all, so that the egg didn't seep out later. You're supposed to bake blind by filling a tart shell with some lining and beans, to keep the dough from rising. But sometimes, you don't have beans, and necessity is the mother of invention. The leftover sausage and onions were layered on the bottom of the baked, cooled, tart, shell, and a the pasta sauce from yesterday lightened with egg was poured on top. The last few bits of sausage and onion on top, joined with some cheese, and the whole thing went into the 350 degree oven in this form. About 15 minutes later, here was lunch!