Quiche by @recipesformax

This quiche is ideal as a main course accompanied by green leaves salad. It has everything you need. A perfect lunch – warm or cold.

You need

• 20/25cm Non-Stick Fluted Quiche Tin

Ingredients

• One short-crust sheet;
• 4 eggs;
• 300ml pot of double cream;
• 3 venison sausages;
• 100g green beans;
• 2 tomatoes;
• Grated cheese to top your quiche;

Step by step

• Preheat the oven to 190C.
• Spread out the pastry on a lightly floured surface of the quiche tin.
• Bake the pastry for around 10 mins.
• Beat the eggs and cream together with a fork or in with a food processor (you can add nutmeg and plenty of seasoning).
• Cut the sausages, trim the green beans, slice the tomatoes. Scatter the filling evenly.
• Carefully pour the mixture into the baked pastry.
• Put some grated cheese on top of your quiche.
• Bake for about 20-30 minutes until the filling is set, starting to turn golden and slightly puffed up. Allow to cool a little before removing from the tin.
• Serve warm or at room temperature, with a green salad.

  Your shopping basket

• Shortcrust – 1 sheet – £1.50
• 6 eggs – £1.30
• Double cream pot – £1.10
• Tomatoes – pack of 4 – £1.00
• 200g green beans – £1.60
• 6 Venison sausages – £3.29
• Grated cheddar 250 gr – £2.15
• Total basket £11.94 | Cost of ingredients (6 servings) £6.30 | Per serving £1.05