Prep time: 20 mins
Recipe photograph by Ant Duncan
This delicious quiche recipe is a fab way of using up what's left of your Christmas or Sunday roast dinner – anything goes!
Prep time: 20 mins
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Nutritional information (per serving)
- 1 x 375g sheet ready-rolled shortcrust pastry
- 2 medium egg yolks, beaten, plus 4 medium eggs
- 250ml whole milk
- freshly grated nutmeg
- 175g mature cheddar, grated
- a combination of leftovers; we used 8 pigs in blankets, a large handful of stuffing (about 125g), and a large handful of roasted parsnips and carrots (about 125g)
Step by step
The blind-baked pastry case will keep in an airtight container for a couple of days.
- Line a 23cm diameter round quiche tin with the pastry (rolling it out a bit first if you need to make it wider), and prick with a fork. Chill in the freezer for 10-15 minutes until firm.
- Preheat the oven to 200°C, fan 180°C, gas 6. Scrunch up a sheet of baking paper, then open it out again and press into the pastry case. Fill with baking beans or rice and bake the pastry case on a baking tray for 20 minutes or until golden brown. Remove the beans or rice and brush the pastry case with a little of the beaten yolks. Return to the oven for 5 minutes until crisp, then remove and cool. Reduce the oven temperature to 180°C, fan 160°C, gas 4.
- Beat the remaining egg yolks and whole eggs together and whisk in the milk, seasoning and some grated nutmeg. Sprinkle half the cheese over the pastry base to cover, then add the leftovers, roughly breaking them up as you go. Slide the quiche into the oven on its tray and carefully pour in the egg mix, then sprinkle with the rest of the cheese.
- Cook at the reduced temperature for 45-50 minutes or until just set to the touch. Leave to cool slightly, before serving either slightly warm or at room temperature.