It’s summer and so there’s leek, potato and broccoli quiche. Of course there’s always quiche but now it’s summer it’s officially quiche season and so i’m trying a few new combinations of flavours with my classic quiche recipe. The original recipe comes from 1970’s celebrity chef Robert Carrier via my mum and it includes a soured cream alongside a single cream and eggs. Its very simple but beautifully rich and makes for a wonderful base that will take all sorts of fillings. In fact I was trawling through old recipes this morning and came across this one from just over a year ago. It’s a lovely recipe but the post is also a reminder of how sick I was this time last year.
I’ve been thinking a lot about how sick i’ve been in the past 12 months and how I went from the healthiest i’ve ever been back in July last year, to the hospital in just over a month of pain and confusion. Sometimes I get quite low about it all. It was a really difficult time physically and emotionally and whilst i’m now in remission and loaded with drugs for probably the rest of my life, I don’t think i’m quite over the emotional side either. I never expected to get sick. It wasn’t in my trajectory for getting older and wiser and fitter and it really threw me. It’s also taken me longer than I thought it would to get my fitness, health and confidence back. I’m still not 100% recovered which I find frustrating but then I remind myself that it could be a lot worse and that given timeI will get back somewhere near where I used to be.
Even more frustrating is that some of the drugs i’m on for vasculitis which is my immune disease, make me feel nauseous. It’s a horrid feeling that is pretty constant but gets worse at around 4pm each day. It’s not that I want to be sick, I just have the feeling that I do. Thankfully it’s not put me off my food but i’ve been craving really simple, basic food recently, nothing too flavourful or fancy… this quiche is perfect.
check out my insta-stories today for a live run-through of the making of the quiche
- 250g plain flour
- 100g butter
- 50g finely grated strong cheddar cheese
- water to mix
- 6 or 7 Spring onions – chopped
- 5 small new potatoes – skin on, thickly sliced
- 1 medium leek – finely sliced
- 100g tenderstem broccoli – roughly chopped
- butter and olive oil
- fresh chives, rosemary and thyme – finely chopped
- salt and pepper
- 4 free-range 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
in a large pan gently melt a generous amount of butter with a little olive oil and throw in the spring onions and potatoes and let them slowly seat for at least 10 mins or until the potatoes begin to soften and colour, then add the leeks, broccoli and plenty of pepper and let then sweat for a little until they begin to soften, then add a little salt and the thyme, then turn up the heat a little and saute them further. Turn the heat off, place the lid on and set aside.