Method

Step 1

Preheat the oven to 180°C/ 160°C fan/ gas mark 4.

Step 2

Heat 1 tbsp olive oil in a large frying pan over medium heat.

Step 3

Add the chopped onion and cook for 5 minutes.

Step 4

Add the finely sliced brussels sprouts and cook for 5-7 minutes more until softened. Season lightly.

Step 5

Place the 23cm par-baked savoury pastry case on a baking tray and scatter in the onion, sprout mixture and chopped pigs in blankets.

Step 6 

In a large jug, beat together 3 Duncan's Eggs, the milk, cream and 30g of the parmesan.

Step 7

Pour the mixture into the pastry case, then scatter with the remaining parmesan.

Step 8

Bake for 30-35 minutes, until set and lightly golden.

Step 9

Heat the remaining 1 tbsp olive oil in a small pan and fry the sage leaves for 1-2 minutes, until crisp.

Step 10

Allow the quiche to cool for at least 1 hour. Once cool, top with the crispy sage leaves and serve.