Make the most of Christmas leftovers with this delicious potato and sprouts quiche.
Preheat the oven to 180C/350F/Gas 4
Roll out the shortcrust pastry and use it to line a 23cm/9in loose-bottomed quiche tin.
Prick the pastry all over with a fork, line the pastry case with greaseproof paper and fill it with rice of dried beans. Bake in the oven for 20 minutes.
Remove the greaseproof paper and rice or beans. Brush the pastry with the beaten egg, then return the quiche to the oven for a further five minutes, or until golden-brown.
For the filling beat together the eggs, cream and nutmeg. Combine with the remaining ingredients and season, to taste, with salt and freshly ground black pepper. Spoon the mixture into the pastry case and bake for 25 minutes, or until set.
For the chestnut coleslaw, mix all ingredients in a bowl until well combined. Serve with the quiche.
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