Bubble and squeak quiche
- 375g pack Asda Ready Rolled Shortcrust Pastry
- 275g leftover roasted vegetables (parsnips, carrots, Brussels sprouts and roast potatoes all work well), cut into chunks
- 4 large eggs, beaten
- 75ml semi-skimmed milk
- 150ml single cream
- ¼tsp dried sage
Preheat the oven to 180C/160C Fan/gas 4. Remove the pastry from the refrigerator about 15 mins before use.
Unroll the pastry and use to line a 20cm round tart case. Prick the base with a fork, line with baking paper and fill with baking beans/dried rice, then blind-bake for 10 mins. Remove the beans and paper and bake for another 10 mins or until the pastry starts to brown around the edges.
Once the tart case is baked, carefully trim the edges if necessary, then reduce the oven temperature to 160C/140C Fan/Gas 3.
Arrange the chopped vegetables evenly over the base of the pastry case. Beat together the eggs, milk, cream and sage, then season well with black pepper.
Pour the quiche mixture into the tart case over the veg and bake for 45-50 mins or until set and golden on top. Cool in the tin for 15 mins.
Remove the quiche from the tin, transfer to a plate, then slice to serve.