Post-Christmas Quiche. How to use your left overs and No Blind baking technique.

Yields: 6 Servings Difficulty: Easy Prep Time: 1 Hr 20 Mins Cook Time: 1 Hr Total Time: 2 Hr 20 Mins

Hello Foodies,

if you are like me, you must have quite a bit of left over after your Christmas celebrations. So what do you do with it? Here i have one solution for you. Make a Quiche. In this recipe and video, i am showing you how to make a quiche with the left overs i found in my fridge (Champagne ham, feta, asparagus stem, zucchini, red onions, shallots). You could twist that all around and use some turkey meat too and other vegetables. The beauty of quiches is that you can use any kind of fillings, just like a pizza.

I love quiches. Perfect for a quick lunch on the go, dinner with a salad, or little squares for your pre New years eve dinner. SO,  what are you waiting for? Whether you make your own pastry or not, just get in the kitchen and use all your left over.

Are you gluten free? no worries, use a ceramique dish and omit the pastry.

Let’s get cooking and baking,

Bon Appetit,



0/18 Ingredients
Adjust Servings
    Short crust pastry- You can buy it already done (optionnal)
  • Filling for the quiche (remember this can all be susbstituted with why you have in the fridge to suit your taste)
  • Quiche Mix (Royale)


0/28 Instructions
    Making the shortcrust ( I have a full recipe for this if you need more knowledge or check the video)
  • Measure all your ingredients with a digital scale. Be sure to use very cold butter cut in little dices. Allow for resting time so twice 20 minutes.
  • On the bench or in a bowl, combine the butter and flour together, using the tip of your fingers. Push the flour against the butter until it becomes a breadcrumbs texture.
  • Once it looks like a rough breadcrumbs texture, add the cold egg and water to the mixture and combine it all together.
  • Work it witht the palm of your hand against the bench to avoid any lump of butter to appear.
  • Do not over work it. Once done it will look like a crumbly texture and that is what we are looking for. Cover with plastic and let it rest in the fridge for 20 minutes.
  • Preparing the filling for the quiche ( my tin size is rectangular 35cmx13cm or you can use a 20cm ring or dish).
  • Whilst your dough is resting, we are going to prepare your other ingredients.
  • Chop in small dices your red onions and shallots.
  • Chop in small slices your asparagus.
  • Chop in small dices your zucchini.
  • Then usisng another chopping board, dice roughly your ham. Place it in a bowl and keep it in the fridge until needed.
  • Melt the butter in a frying pan over high heat.
  • Throw all the vegetables together at once, add a little dry thyme, and sauted for 2 minutes on high heat.
  • This will allow all the vegetables to sweat a bit and onions to caramelised. keep them in a bowl and cool down.
  • Preparing the quiche tin.
  • If you do not use a non stick tin or pan, i recommend you to grease it before. In this case i do not need it.
  • Flour your bench well and gently roll out the shorcrust pastry ahead of you and on the side. the Pastry should be wilder than the tin by 2 cm on each sides. Now some of you may freak out as the pastry may break. It is kind of normal as it is a short pastry. In the video, i am showing you how to gently do what i call "Patchwork fixing". So do not throw the pastry out or get frustrated.
  • See, as i have few little cracks, i am fixing it. Like this, no one will know it ever happens. Once you have done this, place the pastry tin back in the fridge for 20 minutes and pre-heat your oven on fan forced at 180C Celcius.
  • Putting it all together.
  • Now, your pastry and tins are rested. Scatter all the vegetables. TIP: Place your tin onto another tray, if your quiche leak you wont have to clean the oven and blame me for it. :)
  • Topped the vegetables with the Ham.
  • Crumble some feta here and there.
  • Place 2 eggs in a bowl. I use the same bowl of the vegetables one, save yourself some cleaning alright.
  • Add the milk, nutmeg and pepper. Whisk it well together and pour it all over the quiche. Tip if you want a reacher Quiche, replace the milk with Cream... oops i did not say it earlier..... well make another one next week ahahaah and see the difference in taste.
  • Topped up the Quiche filling with grated cheddar cheese.
  • Straight into the oven and bake at 180C Celcius for 15 minutes.
  • After 15 minutes, reduce the oven temperature to 150 C and bake for another 45 minutes. Always check 5 to 10 minutes before. depending of your oven it may bake faster or slower
  • 45 minutes late, she is ready. Wait 10 minutes before serving. You can let id cooldown totally and reheat it another time at 150 c for 15 minutes, it will hold without a tin.
  • Yum, sexy Quicheeeeeeeeeeeeeeeeeeeeeeee
  • Insider shot. This is to show you that you do no need to blind bake your quiche ever again. Dry crusty short pastry... The baking technique and time is the key.
  • " A Table"................means At the table... under meaning food ahs been served. Bon Appetit, Frenchy.


You can keep the quiche for 5 days in the fridge. covered.

You can freeze it up to 3 months as well.