So tasty. Give us a quiche!
Let's face it, it's been pretty dreadful weather of late, but I'm convinced that if we keep believing in summer then summer will eventually arrive. And to help us along the way I want to show you our Summer quiche recipe this week, says Alasdair Nunn of RachAls Kitchen, the Halifax based catering company.
We think the key to the perfect quiche is simplicity. Of course you can add cheese to the pastry case and/or a pinch of nutmeg to the filling but sometimes it’s just about using simple, seasonal ingredients.
So here goes ...
Ingredients (Serves 6-8)
For the filling:
Approx. 300g (1 bunch) of English Asparagus
40-50g Grated mature cheddar cheese
Handful of finely chopped tarragon
2 Beaten eggs
284ml Carton of single cream
Salt and pepper
For the pastry
25g Trex (Vegetrian Lard)
110g Plain flour
A pinch of salt
How to make
lPre-heat the oven to gas mark 4 / 350’F / 180’C
lMake the pastry by placing the flour in a large bowl and rub the butter and Trex through the pastry adding a couple of teaspoons of water and the salt to make a smooth pastry.
lIf it’s not too warm roll the pastry straight away and place it in a buttered and floured 19 cm (7 1/2”) tin. If you feel it’s too warm to roll flatten the pastry, wrap it in cling and place it in the fridge. Once rolled and in the tin prick the base all over with a fork and blind bake for 15-20 minutes. Once blind baked remove the parchment paper and “beans” from in top of the pastry and place back in the oven for a further 5 minutes.
lWhilst the pastry is blind baking prepare the asparagus by snapping off the “woody” end and boil in salted water for approx. 4-5 minutes. Drain well.
lNext, beat the eggs together adding the grated cheese, cream, tarragon and seasoning then pour this mixture into the baked pastry case.
lLay the asparagus in the mix and then place the quiche in the oven and bake for approx. 30-40 minutes or until the filling is golden brown and nicely risen.
lServe as you desire but we recommend a nice light salad and possibly a good dollop of homemade coleslaw.