The ultimate spring quiche

Name: The ultimate spring quiche
Total time: 1 h 45 min
Yield: 10
Cuisine: british
Ingredients: sea salt; freshly ground black pepper; 150 g asparagus; 100 g fresh peas and broad beans podded; 75 g baby spinach; 2 spring onions; 4 rashers higher-welfare smoked streaky bacon optional; 4 large free-range eggs; 150 ml double cream; 150 ml semi-skimmed milk; ½ a bunch of fresh chives; 75 g goat's cheese; 300 g plain flour plus extra for dusting; 150 g unsalted butter at room temperature, cubed

Seasonal and tasty

“This is a delicious expression of all that lovely, fresh spring produce out there – with bombs of goat’s cheese and crispy bacon, it’s incredible! ”

Serves 10

Cooks In1 hour 45 minutes plus resting

DifficultyNot too tricky

Vegetables Easter treats British Pork Mains Starters

Nutrition per serving

Calories 345 17%
Fat 23.2g 33%
Saturates 13.4g 67%
Sugars 2.6g 3%
Salt 0.5g 8%
Protein 9.6g 19%
Carbs 26.4g 10%
Fibre 1.9g -

Of an adult's reference intake

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Ingredients

sea salt
freshly ground black pepper
150 g asparagus
100 g fresh peas and broad beans , podded
75 g baby spinach
2 spring onions
4 rashers higher-welfare smoked streaky bacon , optional
4 large free-range eggs
150 ml double cream
150 ml semi-skimmed milk
½ a bunch of fresh chives
75 g goat's cheese
For the pastry:
300 g plain flour , plus extra for dusting
150 g unsalted butter , at room temperature, cubed

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Method

To make the pastry, sift the flour and a good pinch of salt into a bowl, then rub in the butter with your fingertips until it resembles fine breadcrumbs. Gradually add 125ml of cold water, continuously mixing until it comes together to form a rough dough, adding a splash more water, if needed. Bring it together with your hands, wrap in clingfilm and place in the fridge to rest for 30 minutes.
Preheat the oven to 180ºC/350ºF/gas 4. 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.
Finely slice the bacon (if using), then add to a frying pan over a medium-high heat and fry for 5 minutes, or until golden, turning occasionally. Meanwhile, 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.
On a flour-dusted surface, roll out the rested dough to roughly ½cm thick. Roll the pastry up around the rolling pin, then carefully unroll it 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, put the bacon pieces on top, 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.