Spring vegetable quiche

Recipe by Cake and Whisky

Easy to make, green, light and fresh, this Spring vegetable quiche is the perfect spring supper. And lunch. And breakfast.

Ingredients

• ½ block of shortcrust pastry
• 80 g tenderstem broccoli (stalk removed)
• 80 g French green beans ( ends removed)
• 80 g fine asparagus ( ends removed)
• 50 g garden peas
• 2 big eggs
• 150 ml single cream
• 1 tbsp curry powder
• a small pinch of chilli powder
• salt, pepper

Method

1. Pre-heat the oven to 150°C (gas mark 5).
2. Put a small saucepan of slightly salted water to boil.
3. In the meantime, roll your pastry to 1/2cm thick and use it to line a 20-25 cm round tin.
4. When the water is boiling, add the green beans. Cook for about 2min, then add in the rest of the vegetables and cook for another 1-2 minutes.
5. Remove from the heat, transfer to a vegetable strainer, rince with plenty of cold water, then drain well.
6. In a big mixing bowl, whisk together the eggs and cream. Season with the curry powder, the chilli powder (if using) and plenty of salt and pepper.
7. Add the drainer vegetables to the egg and cream mixture, and mix well.
8. Pour the mixture into the lined tin until it's about 2/3 full. be careful not to overfill the tin!
9. Bake for 35-40 minutes or until the top is golden and the quiche just set.
10. Eat warm or cold.

View the recipe instructions at Cake and Whisky