Hey all, we hope you had a lovely Christmas, ate well and got everything you wanted from Santa! After taking a couple of days off the blog to spend time with family, we decided it was time to share a little of what we are up to.
If you are anything like us you will now be sat in a house slightly overrun with excess cooked turkey and vegetables wondering quite what to do with them. Turkey sandwiches are obviously a must, but with lots more turkey to use we thought we’d have a go at making a quiche filled with all our leftover Christmas dinner food (partly because I just got a shiny new pie dish and was desperate to give it a whirl).
The pie crust and egg filling are pretty standard but feel free to mix up the other contents with whatever you have left over to use.
Leftover Christmas Dinner Quiche
For the Pie Crust:
1 1/4 cups plain flour
1 large egg
1 tablespoon milk
1/2 teaspoon salt
For the egg filling:
6 large eggs
1 1/2 cups heavy cream (double cream)
Salt and pepper to season
For the solid filling:
1/2 cup cooked turkey chopped
1/4 cup cooked bacon
1 carrot peeled into ribbons
1/4 cup cooked brussel sprouts finely chopped
1 small onion cooked and diced
Any other leftovers you have – stuffing, parsnips, …
Some grated cheese to top (always a good plan :D)
1) Making Pastry – Add the flour, salt and butter to a stand mixer and mix on a low speed until the mix starts to resemble coarse breadcrumbs. Now drop in the egg and milk and continue to mix for a few seconds until it pulls together into a single ball of pastry dough. If this doesn’t happen, add a little more milk and keep stirring. If you have the time, wrap the pastry in cling film and place in the fridge for half an hour to rest.
2) Rolling Pin Time – Roll out the pastry on a lightly floured surface until it is about 12 inches across. Fold the pastry in half over your rolling pin and then use the rolling pin to lift the crust onto a 9 inch pastry case. Gently press into all the corners and ridges of you case and then prick the bottom with a fork all over. This will help make sure that the crust doesn’t puff up when it blind bakes. resist the urge to trim the edges of the case just yet. We’ll do this mid way through blind baking to make sure it doesn’t shrink back below the edge of the tin.
3) Blind Bake – Cover the prepared case with a sheet of baking parchment and fill with baking beans (or uncooked rice or lentils, whatever is handy really). Place in an over preheated to 200ºC for 15 minutes or until the edges of the case are slightly browned. Take out of the oven and remove the baking beans and parchment. Now it’s time to trim the case as it will have already shrunk as much as its going to, and hasn’t yet got too brittle to cut. Using a sharp knife work your way around the crust to tidy up and make a nice edge. Place the trimmed case back in the oven for a further 5 to 10 minutes or until the center starts to colour.
4) Dry fill – Once the case is ready, it’s time to fill it with all our leftover Christmas dinner goodness. There is no real art to this, just add everything, making sure there is a good mix of flavours in all corners of the crust.
5) Wet Mix – In a large jug, beat together the eggs and cream until combined and then season with salt and a little pepper. Turn your oven down to 180ºC and place the pie crust on a baking sheet on the middle shelf of the oven. Slowly pour the egg mix into the crust until it is completely filled (it’s much safer to do the pouring once the quiche is sat on the oven shelf as it saves wandering around the kitchen with a dish full to the brim with liquid).
6) Bake – Cook for 45 to 50 minutes at 180ºC or until a skewer poked into the center comes out clean.
And that’s how we did it. The jury is in at our house, and everybody here decided that this is a pretty darned good way of eating Christmas dinner leftovers. I’m sure lots of you nice people are up to the same, so we’d love to hear how you are using them up.