Hello lovely people. Hope you had a fab Christmas, and I’m guessing like me you’re stuck in that strange time-warp between Christmas and New Year. Still scoffing Baileys and chocolate for breakfast? (Perfectly acceptable).
If however, much like me your jeans are at bursting-point and you’ve actually forgotten how to cook, help is at hand with this super-easy left-over quiche recipe. You can draw upon any leftover cheese board dregs and also use up that pancetta you forgot to fry with the sprouts on Christmas Day (ok just me then).
To accompany this, you can also whip up a lovely red cabbage coleslaw with your leftover cabbage and carrots to make a refreshingly light dinner (with no sign of butter or even a hint of chocolate).
For your pastry base:
Either make your own shortcrust (see Carly’s recipe here) or if you’re more like me – dig some ready-made out of the fridge.
For your quiche:
- Grated cheddar cheese (about 75g/a grater full)
- 6 eggs whisked
- Splash of cream
- Leftover Christmas stuff (I used a packet of pancetta, some broccoli, and a bit of Stilton
- Salt and pepper to season
- tbsp Dijon mustard (or similar)
Pre-heat your oven to 160° and grease a quiche tin (I like Pyrex) with a little butter or spray oil. Roll out your pastry and push in to the dish. Pop in the fridge to chill for a few mins whilst you prep the filling.
Fry the pancetta in a little oil until lightly browned. Whilst this is cooking, mix your egg and cream with about 3/4 of the cheddar and season to taste. Set to one side.
Break off the broccoli in to small florets and pop in a microwave bowl with a splash of water and microwave to soften for a minute or so (it should just be nicely steamed but still crunchy).
Line your pastry case with baking beans and blind bake for 10-15 mins. Remove from the oven and remove your baking beans and let cool for a few minutes.
Spread the Dijon mustard around the inside of the pastry case and sprinkle the remaining cheddar on top. Push the cheddar lightly into the pastry.
Pour your egg mixture on top, and sprinkle over the Stilton and broccoli and fried pancetta pieces evenly, then bake in the oven for around 30-40 minutes, or until lightly browned and risen. The quiche should feel firm to the touch and have sprung up beautifully.
To create a coleslaw to accompany your quiche, you can chop some red cabbage, grate a carrot and finely chop half an onion (if you like your coleslaw with a bite). Mix together with a tsp of Dijon mustard and a couple of large tablespoons of natural yoghurt and some salt and pepper. Beautiful.
Enjoy! Merry twixtmas lovely people. Tahlia x