Quiche

Bubble and squeak quiche

Use veg left over from your Christmas dinner to create this hearty, tasty dish on Boxing Day

, 02 November 2020

(4 votes)

Bubble and squeak quiche
  • Cook: 1 Hour 35 Mins
    plus cooling

  • Serves: 24

  • Price: 12p per serving

Nutritional Info
Each 136g serving contains
  • Energy

    1184KJ

    283KCAL

    14%
  • Fat

    19.0g

    med

    27%
  • Saturates

    7.5g

    high

    38%
  • Sugars

    2.9g

    low

    3%
  • Salt

    0.41g

    low

    7%
of your reference intake.
Typical energy values per 100g: 870kJ/208kcal.
Ingredients
  • 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
Method
  • 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.