- 225g/8oz plain flour
- 140g/5oz butter, chilled, diced
- 115g/4oz mature Cheddar, grated
- 115g/4oz peas
- 115g/4oz baby broad beans
- 115g/4oz asparagus spears, chopped
- 115g/4oz green beans, chopped
- 4 free-range eggs
- 200ml/7fl oz double cream
- 100ml/3½fl oz whole milk
- small bunch flat leaf parsley, chopped
- sea salt and freshly ground black pepper
- 1 bunch watercress, roughly chopped
- 5 baby plum tomatoes, chopped
- Sift the flour into a large bowl and rub in the butter until the mixture resembles breadcrumbs.
Technique: Rubbing inEdit
- Mix in the cheese and just enough chilled water to bind the mixture together. Wrap the dough in cling film and place in the fridge for 15 minutes.
- Roll out the pastry on a floured work surface and use it to line a greased 25cm/10in tart tin. Chill in the fridge for 30 minutes.
Technique: Lining a tart tin with pastryEdit
- Preheat the oven to 190C/375F/Gas 5.
- Meanwhile, steam or boil the peas, broad beans, asparagus and green beans until al dente then drain. #Refresh the vegetables in iced water and drain well.
- Line the chilled pastry case with aluminium foil and baking beans and bake for 15 minutes.
- Beat the eggs, cream and milk in a bowl, then add the parsley and season with salt and freshly ground black pepper.
- Remove the tart tin from the oven, discard the aluminium foil and baking beans and reduce the oven to 180C/350F/Gas 4.
- Place the tart tin on a baking tray, arrange the blanched vegetables, watercress and tomatoes over the base of the pastry case and pour over the egg mixture. Bake for 30-40 minutes or until the filling is set, then remove the quiche from the oven and set aside to cool slightly before removing from the tin.
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