It’s Christmas time and usually all of the things I make are sweet but not today – its a savoury change. Today I’m making the classic quiche but with a slight twist -it’s festively flavoured.
I have simply taken my basic quiche base and added a little festive flair by using up the left overs from a typical Christmas dinner – meaning that this quiche is helping fight food waste but will also taste damn tasty!
If you have something different to me, don’t worry, just substitute it over and see what wonderful creation you’re able to make up – the discovery is all yours!
If you love quiche, this is the recipe for you and best of all, you can make it later on Christmas Day or Boxing Day to enjoy the freshness of your leftovers. However you like quiche, give this a try and I promise you won’t regret anything.
Just don’t eat quiche hot – thats not alright.
Anyway, let’s get started, shall we?
375g Plain flour.
Pinch of salt.
1/2 tsp Salt.
1/2 tsp Black pepper, freshly ground.
225ml Whole milk.
225ml Double cream.
200g Cheddar cheese (or your personal favourite).
4 rashers of bacon, cooked and roughly chopped.
1 Onion, medium-large, chopped,
1 clove of garlic, finely chopped.
4 small sausages, cooked and chopped.
50g stuffing – meat or meat free.
100g turkey, cooked and chopped.
Before you get started on any part of the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, get any equipment you may need such as a food processor and mixing bowl and don’t forget to preheat the oven to 180˚c/350˚f.
To start – make your pastry. I have a recipe for this, so I’ll leave that here.
Once you have your pastry made, you can go ahead and roll the pastry out until its around 5mm in thickness. Then roll it back onto the rolling pie and drape it over your 10 inch pie dish, press it into all of the crevices, ensuring its all pressed into place – then trim away any excess pastry (don’t throw it out, you can reuse this once).
Dock the base of the pastry with a fork – this will stop it rising and creating air pockets while blind baking. If you feel that your pastry is a little soft, you can feel free to place the case into the fridge and allow to firm up – either way, you will need top take a sheet of parchment paper which is large enough to over the base and sides of the pastry case. Then fill with something weighted, like rice or baking beans – either works well.
Place into the oven and bake for 15-20 minutes – then remove the beans and bake for a further 10 minutes – the case should be a golden brown colour and not much darker as it may over bake while baking during the main phase.
You can set the pastry case aside once it’s been blind baked, it’s now time to make filling.
Simply take a bowl and place in the milk, eggs, cream, salt and pepper and whisk them all together until they are combined. Then you can add in the remaining ingredients just mixing them through until everything is fully incorporated and fairly distributed throughout the mixture. The mixture will look quite odd, its very liquid with lumps – don’t worry, this is normal.
Spoon the mixture into the baked pastry case, you may find you add more of the lumpy filling first then add the liquid mixture over the top and it will find its way – regardless, get as much of the mix into the pastry case, without it overflowing.
Place into the centre of your preheated oven and bake for 35-40 minutes – it should be fairly firm and shouldn’t jiggle too much, a little but nothing major. It will be golden and may even be a little domed (don’t worry too much, it will flatten out).
Once baked, allow to cool fully then serve. This is the easiest and best way to use up any leftovers from Christmas, not only prevent food waste but also you get a damn tasty quiche!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.