Vegetable and turkey quiche on a paper background.

Festive quiche

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




• 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


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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