Review: Higgidy quiches

Higgidy Collage

Now while I’m a firm advocate of home cooking with fresh ingredients from scratch as much as possible, there are some days when reaching into the fridge for something ready-made is just what I need. Particularly at the moment. Life is busy. My husband, who was doing most of the childcare, has got himself a new job, which is of course excellent news but does mean our routines have had to change big time now we’re both working, and easy meals are warmly welcomed.

So when Higgidy invited me to review some of their quiches I practically bit their hand off. Shop-bought quiches can often be a bit of a disappointment with soggy pastry and bland fillings. But having tried Higgidy pies in the past, I was pretty sure their quiches would be a bit more interesting.

And I wasn’t wrong. Higgidy quiches are good, really good, in a great range of flavours with that home-cooked look and taste, and light, crisp pastry. I tried out three different varieties on the family for tea the other evening: crustless spinach, feta and roasted red pepper, crustless smoked bacon and mature Cheddar, and a little Balsamic onion and Cheddar quiche. There were no leftovers and they got a big thumbs up all round. Not surprisingly, our resident carnivore, Mia’s favourite was the smoked bacon and Cheddar one, but the rest of us decided we liked the spinach, feta and red pepper best. But to be honest wouldn’t say no to any of them.

I’ll definitely be stocking my fridge with a few of these in the coming weeks and months, I reckon. They might be a little more expensive than the supermarket own-brand variety, but I think they are worth it once in a while.


Disclosure: Higgidy provided complimentary quiches for review purposes. No money exchanged hands and all opinions are totally my own.

Stilton, ham and brussel sprout tart

Brussel sprouts tend to have the Marmite effect on people. You either love them or hate them. In the Bangers & Mash house we fall firmly on the ‘love them’ side of the fence. Even the children. Miss Bangers was asking me to buy some in the greengrocer just the other day. Strange I know…

So while most people only dish up sprouts as part of Christmas lunch in a dutiful nod to tradition, we tend to eat them all through the winter months. It’s their crunchy nuttiness I love, which I think works particularly well in this tart, teamed with strong, salty Stilton and some lovely smoked ham. And as these ingredients are the kind of foods you find hanging around in the fridge at Christmas time, it also offers an ideal way to use up some of the festive leftovers.

If you make your own shortcrust pastry, this tart costs just £4.80 to make from scratch. Serving at least six people, that works out at around 80p a head. So it’s as cheap as it is tasty. And it’s very, very easy to make too.

That’s why I’m entering the recipe into Action for Children’s Festive Food for a Fiver recipe competition.

This Christmas, the charity Action for Children is asking people to support their emergency appeal: No child should wish for food this Christmas.

As more and more families struggle to put regular meals on the table, they’d like people to put their creativity to work for a good cause and learn new cooking and money management skills from others, by sharing frugal recipes ideas on Facebook and Twitter.

The two best recipes will be rewarded with a lovely family cookbook, full of many useful tips, kindly provided by Giraffe Restaurant.

To enter the competition, you need to come up with a festive recipe that families can make on a budget:

  • The recipes should be festive themed and creatively presented
  • They need to be cheap (ideally £1.25 a head or £5 for a family of four), nutritious and reasonably simple to make
  • The ingredients should be very easily available at standard shops or supermarkets all around the country
  • They should be original (so no turkey curries, please!) and include elements that younger members of the family might be able to help with
  • They need to be family recipes – something the whole family will enjoy eating.

You can enter your recipe via Twitter or Facebook, or both. Visit the Action for Children website to find out how.

This is my entry – what dish will you submit?

Stilton, ham and brussel sprout tart

175g plain flour
75g butter
350g brussel sprouts
3 eggs
150ml double cream
150ml milk
Salt and pepper
100g chopped ham
50g Stilton cheese

Preheat the oven to 190°C / gas mark 5.

To make the shortcrust pastry, sift the flour into a large mixing bowl with the salt. Using your finger tips, rub in the butter until it resembles soft breadcrumbs. Add enough cold water to make the mixture come together to form a firm dough. Cover with cling film and rest in the fridge for half an hour.

Lightly flour your work surface and roll out the pastry to line 9 inch well-buttered flan dish. Pop back in the fridge while you prepare the filling.

Break the eggs into a jug and lightly whisk with the cream and milk, and season with a little pepper.

If you’re not using left-over sprouts, steam or boil them until just tender. Rinse under cold water to stop them cooking any further and to retain their bright green colour. Drain well and then slice each sprout in half.

Arrange the sprouts across the pastry base and season with a little salt – not too much as the cheese can be quite salty.

Sprinkle over the chopped ham and then crumble over the Stilton. Finally pour over the egg and cream mixture.

Carefully place the tart in the oven for about 20 minutes until the pastry is crisp and golden and the filling is set and slightly browned. Serve with a simple salad and enjoy!

I’m entering this tart into the No Waste Food Challenge, where the theme is Christmas Dinner leftovers. This challenge is the brainchild of Kate at Turquoise Lemons and this month is hosted by Elizabeth at Elizabeth’s Kitchen Diary.

no food waste challenge