Sprout & Potato Quiche

November 29, 2013


For the pastry
200g/7oz of shortcrust pastry

1 free-range egg, beaten for egg wash

For the quiche filling
3 free-range eggs

200ml/7fl oz of double cream

1 pinch of nutmeg

50g/2oz of peas

150g/3oz of cooked Brussels sprouts

100g/3½oz of cooked potatoes, lightly crushed

1 red onion, finely sliced

1 tablespoon of chopped fresh tarragon

1 lemon, juice and zest

Salt and freshly ground black pepper

For the chestnut coleslaw
1 cabbage, finely sliced

1 red onion, sliced

3 carrots, grated

100g/3½oz of cooked chestnuts, chopped

125g/4oz of mayonnaise

1 lemon, juice only

Salt and freshly ground black pepper


Preheat the oven to 180C/350F/Gas 4

Roll out the shortcrust pastry and use it to line a 23cm/9in loose-bottomed quiche tin.

Prick the pastry all over with a fork, line the pastry case with greaseproof paper and fill it with rice of dried beans. Bake in the oven for 20 minutes.

Remove the greaseproof paper and rice or beans. Brush the pastry with the beaten egg, then return the quiche to the oven for a further five minutes, or until golden-brown.

For the filling beat together the eggs, cream and nutmeg. Combine with the remaining ingredients and season, to taste, with salt and freshly ground black pepper. Spoon the mixture into the pastry case and bake for 25 minutes, or until set.

For the chestnut coleslaw, mix all ingredients in a bowl until well combined. Serve with the quiche.