Recipes
Recipes

Bubble and squeak quiche

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

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

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(5 votes)
Cooking Time

Cook: 1 Hour 35 Mins

Cooking Time

Serves: 24

Cooking Time

Price: 12p per serving

Nutritional Information

Each 136g serving contains

Energy
1183kj
283kcal
14%
Fat
19.0g
Med
27%
Saturates
7.5g
Med
38%
Sugars
2.9g
Low
3%
Salt
0.41g
Med
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

1
Preheat the oven to 180C/160C Fan/gas 4. Remove the pastry from the refrigerator about 15 mins before use.
2
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.
3
Once the tart case is baked, carefully trim the edges if necessary, then reduce the oven temperature to 160C/140C Fan/Gas 3.
4
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.
5
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.
6
Remove the quiche from the tin, transfer to a plate, then slice to serve.

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