Summery Green Quiche
Serves up to 8 | Prep time: 10 mins/Cook time: 25mins
Ingredients:
1 pre rolled shortcrust pastry sheet
4 eggs
1 leek, chopped
60g watercress, chopped
80g peas
150ml Milk
Olive Oil
Salt & pepper
Grated cheese of choice
Method:
1. Preheat the oven to 200°. Line a pie tin with the shortcrust pastry, making sure there are no tears. Prod the base of the pastry with a fork several times. Cover the pastry with greaseproof paper and fill with either baking beads or rice. Blind bake the pastry for 6-8 mins, until cooked but not too golden-brown.
2. Meanwhile, gently fry the leek in a little olive oil until soft. Add a pinch of salt to season.
3. In a bowl, whisk the eggs and milk together with a pinch of black pepper, then add the leeks, watercress and peas.
4. Pour this mixture in to the pastry case, sprinkle with some grated cheese and bake for about 25mins.
Photography by Lara Jane Thorpe