Prep
15 mins

Cooking Time

Cooking
35 mins

Serves 2

Mixed

Ingredients

Serves: 2

    • 300g leftover Sunday lunch vegetables
    • 100g Sunday lunch meats
    • 1 pint milk
    • 4 eggs
    • 1 pre-cooked pastry case
    • Salt & pepper
    • 100g Cheddar cheese, or any ends bites from the fridge, grated
    • 100ml salad cream
    • ¼ bag Florette Mixed salad

Method

  1. Place all the leftover Sunday lunch vegetables and any meat onto a large chopping board and chop into large dice.
  2. Arrange in the pre-cooked pastry case.
  3. Whisk together the milk, eggs, salt, and pepper.
  4. Pour the egg mixture over the vegetables and meat, sprinkle over the grated cheese.
  5. Bake in a medium hot oven set at 160ºc until the mixture is fully set.
  6. Cut the quiche in half and serve with Florette Mixed Leaf salad and salad cream.
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