Sunday, 8 April 2012

roasted tomato, courgette, pea and spring onion quiche

...i know that the humble quiche doesn't really have a season but I think the first quiche of the year is definitely worth celebrating, especially when you're using wonderfully Spring-inspired ingredients... I love the promise that quiche gives you... it means that it could be time for pic-nics or boozy light lunches with friends... and I also love it that you can be completely free with your ingredients... whatever's handy or fresh, just throw it in there and give it a go...

roasted tomato, courgette, pea and spring onion quiche
the ingredients below are for a 9inch fluted, loose-bottomed flan dish

For the shortcrust pastry
250g plain flour
75g butter
50g strong cheese – grated (I used a Lincolnshire Poacher)
a pinch of salt
water to mix

For the filling
3 large eggs – beaten
½ pint single cream
150g or ½ small tub of cottage cheese
one packet of baby vine tomatoes - on the vine for fancy pomposity
half a courgette - sliced
1 cup of frozen peas
a bunch of spring onions - finely sliced

- make the pastry by rubbing the butter into the flour, add the salt and grate in the cheese and mix well,
then bring it together with a little water

- place in the fridge for 30 minutes

- after 30 minutes roll out the pastry on a floured surface and place it into a pre-greased fluted flan dish making sure you push the pastry well into the sides

- prick with a fork and blind bake for 15 minutes on 180C

- next saute the spring onions in some butter until soft - set aside and then saute the courgette slices

- once the pastry case is out of the oven sprinkle the onions into its base followed by the frozen peas

- next whisk the eggs, cream and cottage cheese together with a little salt and pepper and then pour this over the onions and peas

- lay the tomatoes gently into the flan followed by the courgette slices

- bake on 170C for 25 minutes or until risen and golden

easter and of course, enjoy!



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