Our seasonal recipe for March!

Why not use lovely seasonal leeks, broccoli and watercress to make this indulgent quiche.

Cooking time: 40 minutes
Difficulty level: Intermediate
Serves: 4 people

Ingredients

  • 160g shortcrust pastry  (we used a box of ready rolled)
  • 20g butter
  • 1 leek, finely sliced
  • 100g broccoli cut into small florets
  • 50g watercress
  • 2 free-range eggs
  • 100ml milk
  • 80ml double cream
  • 50g mature cheddar
  • Salt and pepper to taste

Method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Line a 20cm/8in tart tin (3.5cm/1¼in deep) with the pastry, then place in the fridge for 30 minutes.
  3. Line the pastry with baking parchment and fill with baking beans. Bake in the oven for 10-15 minutes, or until the pastry is dry.
  4. Remove the baking parchment and beans and return the pastry case to the oven for a further 3-5 minutes, or until the pastry is a pale golden-brown and just cooked.
  5. Turn the oven down to 180C/350F/Gas 4.
  6. Heat a frying pan until hot, add the butter and saute the leeks, before adding the broccoli and watercress, put a lid on the pan to steam cook the vegetables. Season with salt and black pepper.
  7. Scatter the cooked vegetables over the bottom of the pastry case.
  8. Place the eggs and milk in a bowl, season with salt and black pepper and whisk well. Add half the cheese and whisk once more.
  9. Pour over the egg and milk mixture on top of the vegetables in the pastry case, then scatter the remaining cheese over the top.
  10. Bake in the oven for 40-45 minutes, or until golden-brown, bubbling and just set.
  11. Set aside to cool slightly before serving with a side of fresh watercress!

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