Leftover Quiche

Photo by Simon Lambert

Preparation time - 20 minutes

Cooking time - 20-25 minutes

Skill - moderate 

Makes 8-10 portions

25cm diameter quiche tin

Ingredients 

• 2 sheets Heritage Bakers ready rolled shortcrust pastry

• 3 eggs

• 300 ml cream

• 100ml milk

• 1 tsp salt

• Freshly ground pepper

• 400g cooked potatoes, sliced thinly

• 150g sliced ham

• 120g cheese, cheddar or assortment, grated or sliced

• Chives, parsley, spring onions, chopped finely (optional)

  
  Method

1. Preheat the oven 180C (160C fan-forced)

2. Lay 2 sheets of pastry out on your workbench,  overlap ½ cm of the pastry sheet onto the other and gently press down to seal.

3. Carefully lay the dough loosely over the quiche tin.  Press the dough over the base and sides.  Do not stretch the pastry.  Trim off excess pastry around the top and if needed use up some of the excess to patch the sides. Chill in the fridge until required.

4. To make the filling, whisk the eggs with the cream, milk and seasoning. Add the herbs. Set aside.

5. Place the sliced potatoes over the base of the pastry, add the ham and ⅔ of the cheese.

6. Pour over the egg mixture, sprinkle over the remaining cheese.

7. Bake on the lowest shelf in your oven until golden and the filling has just set (20 - 25 minutes). Cool in the tin for 10 minutes before removing.  

Recipe by Alison Lambert