• Serves 4
  • 60 minutes
  • Difficulty Easy
  • 10 Ingredients


Ingredients (serves 4)

  • 1 Sheet Shortcrust Pastry
  • 1/2 Cup Cream
  • 1/4 Cup Mozzarella Cheese
  • 1/4 Cup Parmesan Cheese
  • 5 Eggs
  • 250g (approx) Ham (can also substitute any other left over cold meat - Pork also tastes great!)
  • 1/4 Small Capsicum finely diced
  • 1 Cup Button Mushroom (Sliced)
  • 1 Stalk of Eshallots
  • 2 Green Chillies (Optional for a litle bit of heat)


  1. Preheat Oven to 180 degrees. Grease shallow baking dish and blind bake pastry for 10 minutes. Once blind baked, cook Pastry for a further 5 minutes or until lightly browned.
  2. Combine all ingredients (apart from 2 eggs and 1/4 cup of parmesan) in a bowl and mix well.
  3. Spoon mix into pastry case.
  4. Break remaining 2 eggs over the top of mix, sprinkle with parmesan.
  5. Cook for 20 minutes or until eggs have set

  • I like the bright colorful ingredients and the egg in the middle looks great

    • I doubt there would be any spare eggs to put any on the top of ours.


  • I like these recipes for those end of pay week/cupboard nearly empty meals. Encourages the use of leftovers


  • Love a good quiche and a great way to use up left-overs!


  • Oh i love quiche, and hate wasting leftovers. Thanks for an inspiring recipe


  • Gosh I love eggs – especially made into Quiches…


  • This looks amazing; perfect for everyone to share, thanks!.


  • Great! What a great looking recipe! Thank you


  • A great opportunity to clean out the fridge thanks


  • i would just add so much yummy stuff that weren’t leftovers like bacon


  • Thanks again; made and enjoyed.


  • this is a great idea for the leftovers. thanks for posting


  • Thanks for sharing this recipe; looks very interesting and will give it a go.


  • Interesting dish. Might try with leftovers sometime. Thanks.


  • perfect recipe especially with leftovers, thanks for sharing this


  • perfect for cleaning out the crisper at weeks end


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