Sometimes quiche can be rich, heavy and a little too much on a sweltering afternoon. This recipe however is fresh and light, filled with peas, broad beans and spinach, with crumbled goats cheese. Perfect served on the day but also the next. Impress all your friends by bringing this stunner as a contribution to a Summer picnic.
INGREDIENTS (Serves 8)
freshly ground black pepper
100g fresh or frozen peas and broad beans , podded
75g baby spinach
2 spring onions
4 large free-range eggs
150ml double cream
150ml semi-skimmed milk
½ a bunch of fresh chives
1/4 bunch of fresh mint
1/4 bunch of fresh dill
75g goat's cheese
Preheat the oven to 180ºC/350ºF/gas 4. If using frozen peas and beans cook in the microwave according to instructions on the packet (this means you won't have to blanch them in boiling water later). Meticulously pod the broad beans and peas. Snap off and discard the woody ends from the asparagus, then slice the stalks into 1cm chunks, reserving the tips. Blanch the asparagus (including the tips), peas and broad beans in a pan of boiling salted water for 1 minute, then drain. Roughly chop and stir in the spinach so it wilts slightly, then refresh the veg under cold running water. Drain well and place into a large bowl. Trim, finely slice and add the spring onions.
Crack the eggs into a large bowl and whisk in the cream, milk and a good pinch of salt and pepper. Chop and stir in the chives and other herbs.
Carefully unroll the bought pastry to cover a 23cm loose-bottomed tart tin. Gently press the pastry into the tart tin, moulding it to the tin as you go (don’t worry if it breaks – patch up any holes with spare pastry).
Trim away any overhanging pastry, then line with a double layer of clingfilm. Fill nearly to the top with uncooked rice or beans, then bake in the oven for 12 minutes, or until lightly golden. Remove the rice or beans and clingfilm, then return the tart case to the oven for a further 8 to 10 minutes, or until golden and crisp.
Spoon the greens into the pastry case, pour in the cream mixture and crumble over the goat’s cheese. Place the quiche in the oven for 35 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad.