Sprout and Potato Quiche

A delicious vegetarian quiche using Christmas leftovers like sprouts and potatoes, served with a crunchy chestnut coleslaw.

Baking Vegetarian Leftovers Christmas Quiche

Estimated Nutrition

Calories

636

kcal / serving

3816 kcal total

Carbs

30.7g

per serving

184.2 g total

Fat

52g

per serving

312 g total

Protein

11.4g

per serving

68.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Shortcrust Pastry

CondimentsSauces

125

Mayonnaise

Dairy

piece

Egg

free-range, beaten for egg wash

piece

Egg

free-range

200

Double Cream

Fruits

piece

Lemon

juice and zest

piece

Lemon

juice only

NutsSeeds

pinch

Nutmeg

tbsp

Tarragon

chopped, fresh

pinch

Salt

to taste

pinch

Black Pepper

to taste

100

Chestnut

cooked, chopped

Vegetables

Peas

150

Brussels Sprouts

cooked

100

Potato

cooked, lightly crushed

piece

Red Onion

finely sliced

piece

Cabbage

finely sliced

piece

Red Onion

sliced

piece

Carrot

grated

Method

Preheat the oven to 180°C.

Roll out the pastry and line a 23cm loose-bottomed quiche tin.

Prick pastry with a fork, line with greaseproof paper, fill with baking beans, and bake for 20 minutes.

Remove paper and beans, brush with beaten egg, and bake for 5 more minutes until golden.

Whisk eggs, cream, and nutmeg, then stir in remaining filling ingredients and season.

Pour mixture into the pastry case and bake for 25 minutes until set.

Combine coleslaw ingredients in a bowl and serve alongside the quiche.