Holiday Quiche

21 Dec 2022


Cooked roast dinner leftovers (any meat or vegetables)

3-4 eggs

1 onion

2 cloves of garlic

3 tbsp curry powder

1 tbsp oil


Cheddar cheese

Salt and pepper


For the Shortcrust Pastry

200g plain flour

100g butter


To make the Shortcrust Pastry;

  1. Put 200g of plain flour in a mixing bowl and rub in 100g of butter until the mixture resembles fine breadcrumbs.
  2. Use a round-bladed knife or spoon to stir in cold water, a tablespoon at a time, until a dough forms. Go into the bowl with your hands and bring the mixture together to form a ball.
  3. Lightly knead the dough on a floured work surface then use a floured rolling pin to roll it out and use it to line a flan tin or shallow dish, ready to make any quiche or tart.


To make the quiche;

  1. Place 1 tablespoon of oil in a microwave bowl with 1 chopped onion and 2 crushed garlic cloves. Stir in 3 tablespoons of curry powder and season with salt and pepper.
  2. Cover with a plate that sits nicely on top and microwave on full power for 3-4 minutes, until the onion has softened.
  3. Chop up your cooked dinner leftovers into small equal pieces. Add your leftovers to the bowl, stir well and tip the mixture into your pastry case.
  4. Beat together 3 or 4 eggs with a splash of milk then slowly pour over the filling.
  5. Top the quiche with a sprinkling of strong Cheddar cheese and bake in the oven on a medium heat (190C) for 45-50 minutes, or until the filling has set and the quiche is golden on top.