• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s
  • Private Dining

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

spring quiche

11 April 2015 by Dominic Franks

… one day when I finally give up the big smoke and retire to the country I will open a little deli that sells gorgeous homemade goodies… it will be a simple and humble place, hopefully somewhere where weary folk can rest their tired bones and refresh on my good, simple but tasty food.  Maybe i’ll run a couple of little cookery sessions on how to bake chicken thighs or low-knead bread but I know it’ll be a happy place which allows dogs to snooze in the sun whilst their owners walk around the garden where they’ll stare enviously at the herb and vegetable patch that The Viking has cultivated so beautifully over the years…  I’ll sell proper freshly ground coffee served by people who have been trained how to make a decent cup and i’ll serve proper loose-leaf tea in pots.  I will ensure there’s a couple of decent vegetarian dishes on the menu that don’t involve copious amounts of goats cheese and mandarin and i’ll make decent door-wedge sandwiches fat with fillings… I will also serve the best quiche you’ll ever eat…

spring quiche
the season has never quite begun until quiche is served don’t you find… of course this is a ridiculous statement to make but in all honesty the quiche doesn’t usually make its appearance until a few days of sunshine have warmed the land a little at least and here in the UK the past few days have been utterly glorious so there’s no doubt that it’s the season for quiche.  This quiche is phenomenal and it’s the reason I make this same quiche, with different fillings, every year.  It’s a recipe slightly adapted from the quiche my mum always served and still serves to this day at all family functions or summery Sunday’s.  It’s a stunning quiche that freezes beautifully and which both the vegetable fillings and the cream mixture can easily be changed.  If you’re not a fan of cream try cottage cheese or creme freche.  If you’re not a fan of leeks try mushrooms, spinach or salmon.  Whatever you try, try it.  You won’t regret it.

for the pastry
250g plain flour
100g butter
50g finely grated strong cheddar cheese
water to mix
for the filling
6 or 7 Spring onions – chopped
1 medium leek – finely sliced
15 nettle tops
11 asparagus spears
butter and olive oil
fresh chives – finely chopped
salt and pepper
4 eggs – beaten
150ml single cream
100ml soured cream

i’m using a 25cm, 3cm deep fluted tin with a loose bottom which i’ve greased well

start with the pastry by rubbing the butter into the flour in a large bowl until you have something resembling breadcrumbs, stir in the grated cheddar then add a tablespoon or two of cold water and bring together into a dough with your hands, you may need to add a little more water to create the dough but you will feel how ‘short’ the pastry is.  Wrap in cling film and pop in the fridge for at least 30 minutes
carefully pick the nettles… you’ll need rubber gloves for this… when picking nettles you only want the top 4 leaves of smaller, younger plants.  I pick them a place them directly into the tub of my salad spinner so I can wash them directly after picking whilst I still have the gloves on… then spin them and set them aside till you need them
place the asparagus in a large bowl, boil the kettle and pour the boiling water over the asparagus and set aside

in a large pan gently melt a generous amount of butter with a little olive oil and throw in the spring onions and the leeks and plenty of pepper and let then sweat for a little until they begin to soften, then add a little salt, then turn up the heat a little and saute them further, then add the washed nettles, stir then add the blanched asparagus, place the lid on, turn off the heat and steam for another eight minutes until cool

now your pastry should be ready, roll it out and line your greased quiche pan. Scrunch up some baking parchment and then lay this into the pastry case and pour some baking beans on top. Blind bake for 15 minutes on 150C
once your pastry is turning golden, take it out of the oven and set aside whilst you beat the eggs into the cream… pour leek and nettle mix into the pastry case followed by the cream egg mix and then lay the asparagus on in a random fashion and  bake on 160C for about 15-20 minutes until golden and risen, set aside on a wire rack to cool.  The quiche should easily slide out of the tin.

eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on LinkedIn Share on E-mail

Filed Under: Eggs, Vegetarian Tagged With: asparagus, cream, leeks, pastry, quiche, salad onions, shortcrust pastry, Spring, Spring Onions

Previous Post: « lemon, polenta and almond passover cake
Next Post: roast duck with plums, garlic and sweet potato »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Nicola @ The Frugal Cottage says

    11 April 2015 at 11:30 am

    Your little place in the country sounds lovely! 🙂 as does this quiche – what a perfect Spring recipe.

  2. Janice Pattie says

    11 April 2015 at 12:29 pm

    Hurry up and retire Dom, so we can visit your deli and enjoy all those delicious treats! Lovely quiche, I'll have to start making quiche again, it's been a while, and you are right they are definitely a spring/summer dish.

  3. Baking Addict says

    11 April 2015 at 3:50 pm

    I'll be at your deli everyday then as it sounds so lovely and relaxing with all the yummy goodies. Your quiche looks absolutely delicious and I can't wait to try it for myself.

  4. Jean says

    11 April 2015 at 4:35 pm

    Your quiche looks wonderful and your dream deli sounds divine.
    I could end up being one of your best customers!
    I agree about spring quiche, they always taste better with a little sunshine.

  5. Charlene F says

    11 April 2015 at 6:22 pm

    Retire soon please and sell this quiche 🙂 x

  6. Choclette Blogger says

    11 April 2015 at 6:25 pm

    I'm queueing already Dom!!!

  7. talesofpiglingbland says

    11 April 2015 at 7:22 pm

    I'll come to your cafe. When are you opening? Please can you have crossword books and pens so I can lounge in the sun and do crosswords?

  8. Rebecca Subbiah says

    11 April 2015 at 8:58 pm

    looks wonderful and I will visit your cafe for sure

  9. Shaheen says

    12 April 2015 at 5:08 pm

    I will come by your little future eatery (may your dream come true) esp. if it offers decent vegetarian grub, don't want fancy, but I want more than a jacket potato! A slice of this home-made quiche would make my heart sing. Yum.

  10. Mark Willis says

    12 April 2015 at 5:51 pm

    I like the sound of your dream café. I foresee only one problem: the customers! They would probably be a load of scrounging whingers who had not knowledge of your lovely food…(excepting of course those who have commented here!)

  11. Susan Lindquist says

    13 April 2015 at 1:35 am

    You KNOW I love a good tart! This one's a beauty, Dom!

  12. From Beyond My Kitchen Window says

    13 April 2015 at 10:48 am

    You are right, its gorgeous. The only thing is I don't recall ever seeing nettles sold in my market. Whole Foods might have then. If not what can you substitute for them?

  13. belleau kitchen says

    13 April 2015 at 10:56 am

    you don't want to buy nettles… they grow wild in the garden like weeds!

  14. Lisa Niblock says

    13 April 2015 at 12:37 pm

    It is very pretty! The colors of spring and everything new and green!! Love it! I also agree that quiches don't appear much in the winter… despite making a great comfort food!

  15. Tricia Buice says

    15 April 2015 at 1:18 am

    I hope to make an asparagus quiche this weekend – but I doubt mine will look this good!

  16. Karen S Booth says

    15 April 2015 at 1:16 pm

    …..and I will be a regular customer at your deli Dom! Another fabulous spring recipe, Karen

  17. SavoringTime in the Kitchen says

    15 April 2015 at 2:46 pm

    A perfect spring post, Dominic. If I lived closer I would certainly come to your deli! Your quiche looks delicious.

  18. Kate Glutenfreealchemist says

    15 April 2015 at 9:08 pm

    The deli sounds amazing! It sounds as though you have it all planned out! And what a lovely plan it is….
    As for quiche….. You are so right…. Spring has not been truly celebrated until you have had your first home-made quiche. They are always so much tastier than shop-bought ones. I live on quiche for the warmer part of the year, but the weather this year has caught me unawares….. must make one soon…

  19. Fiver Feeds says

    16 April 2015 at 3:12 am

    Looks amazing! What else to expect from you Dominic 🙂

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

Subscribe

Get new posts by email:
Powered by follow.it
  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Archives

Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital