toodle.

Sprout and Potato Quiche

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

BakingVegetarianLeftoversChristmasQuiche

Estimated Nutrition

Per Serving Total
Calories 636 kcals 3816 kcals
Carbohydrates 30.7 grams 184.2 grams
Fat 52 grams 312 grams
Protein 11.4 grams 68.4 grams
Cook Time
50 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
200
g
Shortcrust Pastry
CondimentsSauces
125
g
Mayonnaise
Dairy
1
piece
Egg
free-range, beaten for egg wash
3
piece
Egg
free-range
200
ml
Double Cream
Fruits
1
piece
Lemon
juice and zest
1
piece
Lemon
juice only
NutsSeeds
1
pinch
Nutmeg
1
tbsp
Tarragon
chopped, fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
100
g
Chestnut
cooked, chopped
Vegetables
50
g
Peas
150
g
Brussels Sprouts
cooked
100
g
Potato
cooked, lightly crushed
1
piece
Red Onion
finely sliced
1
piece
Cabbage
finely sliced
1
piece
Red Onion
sliced
3
piece
Carrot
grated

Steps

  • 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.