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