This lovely-looking Christmas recipe comes from British Lion eggs, perfect for entertaining during the festive season.

Using key Christmas flavours from smoked salmon to cranberry sauce, this recipe is packed with all the nutritional goodness of egg.

In particular, this food recipe shows a unique way of cooking with the humble kitchen staple.

The British favourite is known for being served at family gatherings and there’s no better time to make the dish.

Even better, it only takes 25 minutes to cook with a cooling time of 10 minutes.

Method:

Preheat the oven to 220oC Fan 200oC Gas Mark seven. If using leftover herbs, pick a few leaves to scatter over the quiche before baking, and roughly chop the rest to make two tbsp in total.

Place the flour, butter, salt and chopped herbs in a food processor and pulse together until the mixture resembles breadcrumbs. Add four tbsp cold water and pulse again until the mixture comes together and forms a dough.

Roll out the pastry and use a 22cm wide fluted flan tin, lightly prick the base with a fork. Place the tin on a baking tray, line with baking paper and beans and bake blind for 15 mins. Remove the paper and beans, bake for a further five mins.

While the case cooks, roughly chop the ham into bite sized pieces. Grate any hard cheese you are using, crumble blue or goats cheese, slice soft cheese such as brie into small pieces.

Crack the eggs into a jug, season well and beat together. Add the cream and whisk again to mix.

Spoon four tbsp chutney over the base of the pastry, top with the ham and sprinkle over half of the cheeses. Pour over the egg mixture and scatter over the remaining cheeses and reserved herbs. Finally dollop a little more chutney here and there.

Reduce the oven to 200oC Fan 180oC Gas six and bake for 25 to 30 mins until the filling is set and the top golden. Cool for 10 to 15 mins before cutting into wedges. Serve with a leafy salad.