If you’ve got some festive leftovers handy, why not use them to make this easy quiche recipe? With just 5 minutes prep time, it’s a must-try.
- Serves4
- Cook time1 hour 15 minutes
- Prep time5 minutes
Ingredients
- 1 sheet ready-rolled frozen puff or shortcrust pastry, thawed
- 1 cup (150g) shredded or chopped leftover roast meat such as chicken, beef, pork, lamb or turkey
- 1 cup (225g) cooked vegetables
- 50g cheese such as sliced brie or grated cheddar
- 1 tbs chopped herbs such as dill or parsley or basil
- 4 eggs
- 1/2 cup (125ml) milk
- 1/2 cup (125ml) pure cream or sour cream
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat the oven to 200°C. Place a baking tray in the oven to preheat.
Step 2
Use one sheet of puff or shortcrust pastry to line the base and side of a four-centimetre-deep, twenty-centimetre (base measurement) fluted tart tin with a removable base.
Step 3
Trim the excess pastry and use a piece of the excess pastry to fill in any gaps in the lining.
Step 4
Line the case with baking paper and fill with uncooked rice or beans. Place the tin on the tray in the oven..
Step 5
Bake for twenty minutes then remove the uncooked rice or beans and baking paper.
Step 6
Return the pastry case to the oven and bake for a further ten minutes or until golden. If you’re using puff pastry and the base has become puffy, top with the paper and weights once out of the oven to help flatten the pastry base.
Step 7
Reduce the oven to 160°C. Scatter one cup of shredded or chopped leftover roast meat, one cup of leftover cooked vegetables, 50g of cheese and one tbs of chopped herbs over the pastry base.
Step 8
Beat four eggs, a half-cup of milk and a half-cup of cream in a large jug. Season then slowly pour into the case.
Step 9
Place in the oven and bake for 40-45 minutes or until it’s just set in the middle.
Step 10
Set aside for 10 minutes to cool before removing from the tin. Cut into slices to serve.
Best-ever leftover quiche
- Serves4
- Cook time1 hour 15 minutes
- Prep time5 minutes
Ingredients
- 1 sheet ready-rolled frozen puff or shortcrust pastry, thawed
- 1 cup (150g) shredded or chopped leftover roast meat such as chicken, beef, pork, lamb or turkey
- 1 cup (225g) cooked vegetables
- 50g cheese such as sliced brie or grated cheddar
- 1 tbs chopped herbs such as dill or parsley or basil
- 4 eggs
- 1/2 cup (125ml) milk
- 1/2 cup (125ml) pure cream or sour cream
Description
If you’ve got some festive leftovers handy, why not use them to make this easy quiche recipe? With just 5 minutes prep time, it’s a must-try.
Method
Step 1
Preheat the oven to 200°C. Place a baking tray in the oven to preheat.
Step 2
Use one sheet of puff or shortcrust pastry to line the base and side of a four-centimetre-deep, twenty-centimetre (base measurement) fluted tart tin with a removable base.
Step 3
Trim the excess pastry and use a piece of the excess pastry to fill in any gaps in the lining.
Step 4
Line the case with baking paper and fill with uncooked rice or beans. Place the tin on the tray in the oven..
Step 5
Bake for twenty minutes then remove the uncooked rice or beans and baking paper.
Step 6
Return the pastry case to the oven and bake for a further ten minutes or until golden. If you’re using puff pastry and the base has become puffy, top with the paper and weights once out of the oven to help flatten the pastry base.
Step 7
Reduce the oven to 160°C. Scatter one cup of shredded or chopped leftover roast meat, one cup of leftover cooked vegetables, 50g of cheese and one tbs of chopped herbs over the pastry base.
Step 8
Beat four eggs, a half-cup of milk and a half-cup of cream in a large jug. Season then slowly pour into the case.
Step 9
Place in the oven and bake for 40-45 minutes or until it’s just set in the middle.
Step 10
Set aside for 10 minutes to cool before removing from the tin. Cut into slices to serve.