If you’re looking for ways to pimp up your evening meals this December, you might want to have a go at this festive-themed quiche.

Higgidy (yes, the creators of those famous pies) came up with the idea, asking fans on their social pages what they thought of a pigs in blanket cheesy quiche – and the resounding answer was “YES, PLEASE”.

Sadly, you can’t actually buy the pie yet (sob!). When HuffPost UK asked, a spokesperson said they’re “considering doing it for next year” – but they have released the recipe to test the waters anyway. 

They do have a festive range of pork and cranberry rolls, brie and cranberry rolls, a “very merry” parnsip pie, and a brie and spiced chutney quiche. But if you’re salivating at the idea of cheesy pigs and blankets in pastry (us, too) – here’s how to make it yourself. 

Pigs in Blankets Quiche with Cheesy Chestnut Crumble

Note: You’ll need a tart tin and baking beans. 

Ingredients:

325g savoury shortcrust pastry, homemade or shop bought (tip: If making your pastry, add some parmesan cheese or seeds to make it extra special). 

For the filling:

1 medium onion, roughly chopped

1tbsp olive oil

100g smoked bacon lardons

3 garlic cloves

3 medium eggs

250ml double cream

125g Gruyere or extra mature Cheddar cheese, grated

Salt & cracked black pepper

30g onion chutney (pick your favourite)

10g wholegrain mustard

For the topping:

4 x cocktail sausages wrapped in bacon

10g breadcrumbs

20g Red Leicester cheese, grated

15g chopped chestnuts

Method:

1. Make your shortcrust pastry by hand (if making at home) and rest for 30 mins in the fridge. (You can skip this step if using shop-bought pastry).

2. On a lightly floured work surface, roll out the pastry to about 3mm thick and line your tart tin with it. Make sure your pastry stands a little proud of the tin rim. Prick the pastry base with a fork and put back into the fridge for 30 mins to rest. Don’t skip this step – it will prevent any pastry shrinkage in the oven.

3. Heat the olive oil in a frying pan over a medium heat. When hot, add the bacon lardons and fry for approx. 3 mins. Add the onion and cook for another 3 mins. Finally add the garlic and cook for a further 2 mins until the onion is soft and the bacon is crispy. Set aside to cool.

4. Preheat the oven to 200°C/fan 180°C/gas mark 6 and put a baking sheet in to heat up. Remove the pastry case from the fridge, line with non-stick baking paper and fill with baking beans. Bake the pastry case in the oven on the hot baking sheet for 20 mins. Then, remove the baking paper and beans and return to the oven for 5 mins. This allows the base to dry out before adding the filling.

5. Reduce the oven to 180°C/fan 160°C/gas mark 4. Add the onion chutney and mustard into a bowl and mix until evenly combined. In a separate bowl, mix together the breadcrumbs, Red Leicester and chopped chestnuts and set aside (this is your savoury crumble topping).

6. Crack the eggs into a large bowl, add the cream and cheese and beat until evenly mixed. Season, then and add the bacon lardons and onion mixture and fold together.

7. Spoon your chutney and mustard mix into the pastry case and spread evenly across the base. Pour the egg mixture on top and transfer the quiche onto the hot baking sheet in the oven. Bake for 15 mins or until the mixture has just started to set.

8. Remove from the oven and top with the pigs in blankets. Sprinkle the savoury crumble over the top. Return the quiche to the oven and increase the temperature to 190°C/fan 170°C/gas mark 5. Bake for a further 20-25 mins or until the pigs in blankets have become crisp and brown.