THE ULTIMATE SPRING QUICHE
This is a delicious expression of all that lovely, fresh spring produce out there - with bombs of goat's cheese and crispy bacon, it's incredible!
Provided by Jamie Oliver
Categories Mains Vegetables Easter treats British Pork Starters
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- To make the pastry, sift the flour and a good pinch of salt into a bowl, then rub in the butter with your fingertips until it resembles fine breadcrumbs. Gradually add 125ml of cold water, continuously mixing until it comes together to form a rough dough, adding a splash more water, if needed. Bring it together with your hands, wrap in clingfilm and place in the fridge to rest for 30 minutes.
- Preheat the oven to 180ºC/350ºF/gas 4. Snap off and discard the woody ends from the asparagus, then slice the stalks into 1cm chunks, reserving the tips. Blanch the asparagus (including the tips), peas and broad beans in a pan of boiling salted water for 1 minute, then drain. Roughly chop and stir in the spinach so it wilts slightly, then refresh the veg under cold running water. Drain well and place into a large bowl. Trim, finely slice and add the spring onions.
- Finely slice the bacon (if using), then add to a frying pan over a medium-high heat and fry for 5 minutes, or until golden, turning occasionally. Meanwhile, crack the eggs into a large bowl and whisk in the cream, milk and a good pinch of salt and pepper. Chop and stir in the chives.
- On a flour-dusted surface, roll out the rested dough to roughly ½cm thick. Roll the pastry up around the rolling pin, then carefully unroll it to cover a 23cm loose-bottomed tart tin. Gently press the pastry into the tart tin, moulding it to the tin as you go (don't worry if it breaks - patch up any holes with spare pastry).
- Trim away any overhanging pastry, then line with a double layer of clingfilm. Fill nearly to the top with uncooked rice or beans, then bake in the oven for 12 minutes, or until lightly golden. Remove the rice or beans and clingfilm, then return the tart case to the oven for a further 8 to 10 minutes, or until golden and crisp.
- Spoon the greens into the pastry case, put the bacon pieces on top, pour in the cream mixture and crumble over the goat's cheese. Place the quiche in the oven for 35 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad.
Nutrition Facts : Calories 345 calories, Fat 23.2 g fat, SaturatedFat 13.4 g saturated fat, Protein 9.6 g protein, Carbohydrate 26.4 g carbohydrate, Sugar 2.6 g sugar, Sodium 0.5 g salt, Fiber 1.9 g fibre
SPRING GREENS QUICHE
Leafy greens brighten this savory pie-the ideal comfort food for spring. Add a side of healthy vegetables, a salad or fruit and you have a light and satisfying lunch.-Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 13 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Cook and stir greens, spinach and green onions in drippings until wilted and liquid is evaporated., Brush prepared crust with egg white; layer with wilted greens, cheese and cooked bacon. In a large bowl, whisk remaining ingredients; pour over top., Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 465 calories, Fat 35g fat (17g saturated fat), Cholesterol 219mg cholesterol, Sodium 515mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
SPRING GREENS QUICHE + A SPRING ENTERTAINING GIVEAWAY
A vegetarian quiche with a savory spelt crust and highlighting the lovely green spring produce!
Provided by Kelley
Number Of Ingredients 17
Steps:
- Place the spelt flour and salt in the base of a food processor. Pulse 3-4 times.
- Add cold butter and pulse just until the butter and flour come together and the butter is the size of a small pea. Add the cold water and pulse again just until the dough begins to pull together into a mass.
- Transfer the dough to a lightly floured counter and very lightly knead it until it comes together. Wrap dough in plastic wrap and let refrigerate for at least 30 minutes.
- Preheat the oven to 375F degrees.
- Heat olive oil in a large skillet over medium heat. Add scallions, broccoli and asparagus. Cook 8-10 minutes until veggies are just tender. Season with a pinch of salt and ground pepper and set aside to cool.
- In a small bowl, mix together creme fraiche, chopped dill and a teensy pinch of salt; set aside.
- In a large bowl, add eggs, half & half, dried mustard, hot sauce and a small pinch of salt and pepper. Using a whisk, mix everything until well incorporated.
- Roll out the spelt pie crust on a well floured countertop and line a standard pie dish. Spread the creme fraiche over the bottom of the pie shell. Top with the cooled, sautéed veggies and fresh spinach. Pour the egg mixture over and then crumble with goat cheese.
- Place quiche on a baking sheet (to protect oven in event quiche cooks over) and place quiche in the preheated oven. Bake for 40 minutes until well down the top is just starting to brown.
- Remove from oven and let cool 30 minutes before cutting into.
- Enjoy!
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