Leftover Christmas quiche
- 3 eggs
- 250ml single cream
- 50g grated Cheddar
- 50g any other cheese you've got left (Brie or Stilton work well)
- 100g cooked and shredded ham
- Pre-rolled shortcrust pastry
- Vegetables (parsnips, carrots, courgettes – anything goes)
- Fresh sage
1. Preheat the oven to 180˚C, gas mark 4 and line your tin with the pastry. Cover it with baking paper, weigh down with baking beans and bake for 10 minutes in the oven.
2. Remove the paper and beans and bake for another 10 minutes. Pre-baking will ensure the crust doesn’t get soggy from the filling.
3. In the meantime, chop your leftover veggies into smaller pieces. Mix the eggs, single cream, salt and pepper in a large bowl and whisk to combine, then stir in your leftover ham and cheeses. Lastly, add in fresh sage.
4. Remove the crust from the oven and arrange the chopped vegetables on top. Then carefully pour over the egg and cream mixture, ensuring your veggies are fully covered.
5. Bake for further 30-40 minutes, until golden and the centre has set. Allow to cool before removing from the tin and serve on its own or with leftover salad.