Making use of the leftover Christmas turkey and veg is a festive tradition in itself – and we can assure you that there’s more on offer than a simple sarnie! Our tasty, Christmas quiche is rich yet light, and enveloped in buttery goodness of our delicious, planet-friendly eggs.
Preparation time
55 minutes
Serves
6
Ingredients
• 375g ready-rolled shortcrust pastry (or a shop-bought pastry case)
• 2 Respectful eggs, beaten
• 150ml semi-skimmed milk
• 4 tablespoons single cream
• 100g cheddar cheese, grated
• 100g cooked turkey, shredded
• 4 spring onions, thinly sliced
• Leftover Christmas veggies
• A handful of chives, chopped
Method
- Pre-heat the oven to 200C/180C (fan). If using ready-rolled pastry, unroll the pastry over a flan tin and gently press it into the edges, then using a knife, trim off any overhanging pastry.
- To blind bake the pastry, cover it in the tin with baking parchment, add baking beans and bake for 10 minutes.
- Whilst the pastry is baking, break the eggs into a jug and mix with the milk, cream, cheese, turkey, spring onions and other vegetables of your choice, whisking lightly.
- After baking the case for 10 minutes, remove the paper and beans and bake for 5 more minutes.
- Remove the pastry from the oven, add half of the cheddar, then pour in the egg mixture, followed by a sprinkle of the remaining cheese.
- Pop back in the oven to bake for 30 minutes, or until golden, and firm to touch.
- Remove from the oven, scatter over the chopped chives and serve.
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