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Christmas Leftovers Quiche
A great way to use up the last of the leftovers from Christmas, and you can customise it to your own preferences easily. The pizza dough in place of pastry also makes this a very easy throw together affair.
Servings: 6
: 227 kcal
Author: Just Jo
Ingredients
For the base
  • 160 g strong white bread flour
  • 1 tsp olive oil
  • 1/4 tsp sea salt
  • 3/4 tsp dried yeast
  • 110 g water approx
  • 1 tbsp fine polenta plus 1 tbsp bread flour to dust the tin with
For the filling
  • Approximately 2 cups worth of leftovers - turkey ham, 1 inch cubes of stuffing, roasted veg chopped into small chunks, pigs in blankets or even a few sprouts will do!
  • 3-4 tbsp cranberry sauce
  • 175 g sour cream
  • 2 large eggs
  • 1 tsp dried sage
  • 1 tsp dried mustard powder or dijon mustard will do
  • 50-100 g cheese of your liking e.g. Brie Stilton or in our house - Red Leicester!
Equipment
  • 23-24 cm loose bottomed or ceramic tart tin
  • Welsh bakestone* optional but helpful if you have one
  • A heavy duty baking tray if you don't have a bakestone
Instructions
  1. Mix the dough ingredients together and beat with a dough hook in a stand mixer for 5-10 minutes until you have a soft and slightly tacky dough. Bring together into a ball, grease the bowl and cover, leaving to prove for at least one hour but you can leave it 24 hours in the fridge.
  2. Preheat oven to 180˚C with either a bakestone or a heavy duty baking tray on the middle shelf to heat up.
  3. Dust the base of the tart tin with the polenta and flour then when the dough is proved, punch dough and pat out to a round slightly smaller than your tart tin on a lightly floured work surface.
  4. Transfer to the prepared tin and pat and push the dough up the sides of the tin - I tack it over the rim a little so it doesn't shrink back.
  5. Spread enough cranberry sauce over the base to create a thin even layer (remember it's quite sweet so you don't want to over do it).
  6. Scatter over your chopped up leftovers - make sure nothing is bite sized and distribute everything evenly to prevent fights over who got more stuffing later!
  7. Whisk up the sour cream, eggs, spices and pour over the filling evenly.
  8. If using a hard cheese, coarsely grate it. If using a softer cheese like Stilton then break off little nuggets and scatter over the surface of the quiche, again, evenly.
  9. Bake on the preheated bakestone or baking tray for 40 minutes until golden brown and the "pastry" cooked through.
  10. Allow to cool for at least 15 minutes before serving. See note below about safe storage if not gobbled up immediately!
Recipe Notes

Regarding food safety, do note that once the quiche is cooked, the meats you use will have been reheated through twice - once the first time of cooking and a second in the quiche. This means once it has gone cold you may store it in the fridge for up to 48 hours but it should not be reheated a third time.
*= I really do recommend a bakestone for cooking any breads on - it gets super hot and conducts brilliantly. Even using the ceramic dish I have in the photos here, my quiche had a fully cooked, crisp golden base - not a hint of a soggy bottom!