recipes
Roast chicken, sausage and vegetable quiche
2021-01-02
Ingredients
- 1 x pre-rolled sheet of short or puff pastry
- Ready cooked left-over vegetables (Cauliflower, carrots, zucchini)
- 1 packet left-over cooked breakfast sausages, sliced (Dewfresh)
- 1 left-over roasted chicken breast, diced (Dewfresh)
- 6 eggs
- 300ml fresh cream (Benna)
- 300ml milk (Benna)
- 1 tbsp. chopped parsley
- ½ tsp grated nutmeg
- 1 x 150g Brie cheese wheel (Ermitage)
- 2 tbsp. cranberry sauce
- 1 tsp sesame seeds
Method
Use the pastry to line a 25cm round greased flan dish, allowing the excess to overlap over the rim.
Allow to sit in fridge for 30 minutes. When ready, brush the pastry base with cranberry sauce and fill with the pre-cooked vegetables, chicken and sausages. Break the eggs into a large bowl and whisk briskly. Pour in the fresh cream, milk, parsley and nutmeg and whisk together again. Pour the mixture over the pie filling, sprinkle heavily with sesame seeds, drizzle with olive oil and bake at 160°C for 40 minutes or till golden and set.
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