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Christmas impossible quiche

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Impossible quiche gets a special Christmas twist with the addition of smoked ham and cranberry sauce.

11 Ingredients


  • 2 tbsp pine nuts

  • 2 tsp olive oil

  • 1 leek, trimmed, thinly sliced

  • 100g pkt baby spinach

  • 100g smoked ham, coarsely chopped

  • 80g (1 cup) coarsely grated cheddar

  • 4 eggs

  • 100g (2/3 cup) self-raising flour

  • 250ml (1 cup) milk

  • 160ml (2/3 cup) cooking cream

  • Cranberry sauce, warmed, to drizzle

5 Method Steps


  • Step 1

    Preheat the oven to 180C/160C fan forced.

  • Step 2

    Place the pine nuts

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    (2 tbsp pine nuts) in a large, non-stick, ovenproof frying pan. Place over medium heat and cook, stirring often, for 3 minutes or until golden. Transfer to a small bowl. Set aside.


  • Step 3

    Heat the oil (2 tsp olive oil) in the pan. Add the leek (1 leek, trimmed, thinly sliced) and cook, stirring occasionally, for 5 minutes or until softened. Reserve 1/2 cup spinach. Add remaining spinach to the pan and cook, stirring occasionally, for 3 minutes or until wilted. Remove from the heat.

  • Step 4

    Sprinkle leek mixture with the ham (100g smoked ham, coarsely chopped) and cheddar (80g (1 cup) coarsely grated cheddar). Combine the eggs (4 eggs), flour (100g (2/3 cup) self-raising flour), milk (250ml (1 cup) milk) and cream (160ml (2/3 cup) cooking cream) in a jug. Pour into the pan. Bake for 40-45 minutes or until set.

  • Step 5

    Drizzle the quiche with cranberry sauce (Cranberry sauce, warmed, to drizzle), top with reserved spinach and sprinkle with the pine nuts. Serve.
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Recipe Notes

You can transfer the leek mixture to a greased 1.25L (5-cup) pie dish and continue with step 4, if you like.

Image by Brett Stevens

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