Garden Pea & New Potato Quiche
From the Veggie Cookbook
Serves 6
Veggie
Bright and springlike, with lovely little bursts of flavour from the dollops of herby green pesto, would it be too cheeky to think of it as one of our five-a-day?
Serves:
6Equipment:
- 1 x 23cm round loose-bottomed fluted tart tin
Ingredients
1 quantity of ready-made shortcrust pastry, defrosted if frozen
A little plain flour, for dusting
Mixed salad leaves, to serve
For the filling
1 garlic bulb, cloves separated (about 15) and peeled
3 tablespoons olive oil
1 tablespoon balsamic vinegar
400g baby new potatoes, large ones halved and smaller ones quartered
150g frozen peas
1 small bunch of flat leaf parsley, leaves picked
4 eggs
125ml double cream
3 tablespoons good-quality shop-bought pesto
Salt and freshly ground black pepper
Method
- 1
Roll the pastry out on a lightly floured surface into a round about 3mm thick and line your tin with it, making sure that the edges of the pastry stand a little proud above the rim of the tin. Trim the edges to even and prick the base all over with a fork, then chill the pastry case in the fridge for 30 minutes. Meanwhile, preheat the oven to 200°C / 180°C fan / Gas Mark 6 with a baking sheet inside.
- 2
Line the pastry case with a non-stick baking paper and fill it with dried beans, uncooked rice or ceramic baking beans. Bake the pastry case on the hot baking sheet for 15 minutes. Remove the paper and baking beans or rice and then bake the pastry case for the further 15 minutes. Remove from the oven and set aside to cool.
- 3
Toss the garlic cloves in olive oil in a small shallow roasting tin. Cover tightly with foil and roast for 15 minutes. Remove the tin from the oven and pour over the vinegar, then roast for a further 5 minutes until the garlic is golden in places and soft throughout. Remove from the oven, keeping the oven on.
- 4
Bring a large saucepan of well-salted water to the boil, lower in the potatoes and boil for 12-15 minutes until a sharp knife passes through them easily. Just before the potatoes are done, add the peas to the pan and boil for 1 minute or until they rise to the surface. Drain the potatoes and peas in a colander and leave them to sit and let the steam escape (this will help to keep the pastry case crisp).
- 5
Roughly chop the parsley leaves, then add them to a mixing bowl with the eggs, cream and some salt and pepper and whisk together with a fork.
- 6
Arrange the garlic evenly over the base of the cooled pastry case, then scatter the potatoes and peas on top. Pour over the egg mixture, then dot the pesto over the top of the filling. Bake the quiche on the hot baking sheet for 25-30 minutes until golden all over and just set in the centre. Serve with mixed salad leaves.
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