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Recipes from my Lincolnshire kitchen

roasted tomato, courgette, pea and spring onion quiche

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…i know that the humble quiche doesn’t really have a season but I think the first quiche of the year is definitely worth celebrating, especially when you’re using wonderfully Spring-inspired ingredients… I love the promise that quiche gives you… it means that it could be time for pic-nics or boozy light lunches with friends… and I also love it that you can be completely free with your ingredients… whatever’s handy or fresh, just throw it in there and give it a go…


roasted tomato, courgette, pea and spring onion quiche
the ingredients below are for a 9inch fluted, loose-bottomed flan dish

For the shortcrust pastry
250g plain flour
75g butter
50g strong cheese – grated (I used a Lincolnshire Poacher)
a pinch of salt
water to mix
For the filling
3 large eggs – beaten
½ pint single cream
150g or ½ small tub of cottage cheese
one packet of baby vine tomatoes – on the vine for fancy pomposity
half a courgette – sliced
1 cup of frozen peas
a bunch of spring onions – finely sliced


– make the pastry by rubbing the butter into the flour, add the salt and grate in the cheese and mix well,
then bring it together with a little water

– place in the fridge for 30 minutes

– after 30 minutes roll out the pastry on a floured surface and place it into a pre-greased fluted flan dish making sure you push the pastry well into the sides

– prick with a fork and blind bake for 15 minutes on 180C

– next saute the spring onions in some butter until soft – set aside and then saute the courgette slices

– once the pastry case is out of the oven sprinkle the onions into its base followed by the frozen peas

– next whisk the eggs, cream and cottage cheese together with a little salt and pepper and then pour this over the onions and peas

– lay the tomatoes gently into the flan followed by the courgette slices

– bake on 170C for 25 minutes or until risen and golden

easter and of course, enjoy!

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Comments

  6. Victoria says

    gorgeous! i've got a quiche on the menu for this week…bacon brie and tomato! mmmmmmmm there is nothing better than pastry and eggy cheesey goodness!

  7. Javelin Warrior says

    Gorgeous quiche, Dom! Fluted edges always somehow make the quiche taste better 😉 I think it's the extra crispy ridges of pastry crust. Or it might just be in my head…

  9. Sue/the view from great island says

    This is one of the most stunning quiche photos I've ever seen, it makes me want to get out my pan and start cracking eggs. Did you just drop the tomatoes whole, on the vine, right on top? That's very cool. Hopefully there is a boozy lunch and a quiche like this in my near future— Happy Easter!

  10. Janice says

    You know I love a quiche and this is such a lovely combination of flavours. Not so sure about the spiders on the top – ha ha!

  11. Ocean Breezes and Country Sneezes says

    Dom, your 1st quiche of the season is a stunner! Love the effect of the tomatoes on the vine! Very clever and artsy! I'll bet it tasted delicious too, and what a great way to start Easter morning! Happy Easter & Passover to you!

  15. A Trifle Rushed says

    How perfect, despite a lunch of wonderful seafood, I'm suddenly hungry again! I love the whole thing, including the addition of cheese to your pastry, now when did you say that boozy picnic was? Happy Easter Jude x

  18. Angela says

    There is nothing humble about this quiche – it is beautiful. Reminds me of summer lunches with my mom – quiche, coffee, apple pie with cream and excellent conversation.

  19. Karen S Booth says

    That looks wonderful and is JUST my kind of food too Dom, I LOVE meals and recipes like this, just fabulous darlink! Happy Easter and hope to see you VERY soon! Karen