Yesterday was the International Day of Happiness, and today happens to be the first day of Spring (at least for those of us in the northern hemisphere), so what better way to celebrate than with food, right?!
It turned out to be a very windy and cold day here in the north of England, but beautifully sunny at the same time, so that was a nice little introduction to Spring. I have been doing a lot of thinking about the recipes I would like to share with you here on the blog…
Today’s recipe: Vegetarian Quiche, created by my good friend Anthony (pictured below).
Anthony says: “There are so many versions of quiche, but this one is my latest favourite”.
- Puff pastry to cover a 30cm diameter by 1 inch deep pie dish
- 1 bunch of asparagus, cut into 1 inch pieces
- 400gm mushrooms (swiss brown preferable), diced
- 1 red onion, finely chopped
- 2 garlic cloves, roughly chopped
- 200gm baby spinach leaves (or any spinach)
- 15-20 basil leaves
- 15 cherry/small tomatoes, chopped in half
- Grated tasty cheese
- 100gm fetta cheese
- 6-8 eggs, whisked
- Grease the pie dish with olive oil and place a generous amount of puff pastry in the dish. Fold over the edges and ensure all parts of the dish are covered with pastry.
- Put the pastry into a moderate oven and take it out once the pastry is slightly browned and begins to puff up in the dish.
- Cook the onions until they are lightly browning and then add the garlic. Cook for another 2 minutes, until the garlic is also browned. Set aside.
- Cook the mushrooms in some oil and butter until they are starting to sizzle.
- Blanch the asparagus in hot water for 1 minute and then set aside. Put the spinach in the same water and cook until slightly wilted. Set aside.
- Once the pastry has been lightly browned, spread the onions and garlic in the bottom of the dish. Layer the mushrooms on top and crumble the fetta over the top of the mushrooms.
- Now distribute the spinach across the pie dish and place the asparagus on top. Sprinkle a fine layer of shredded cheese over the top of this. Layer the basil leaves on top.
- Whisk 6 eggs, add pepper to taste, and pour over the vegetables. The egg should just start to cover the ingredients. You may need to whisk some more egg if the egg isn’t covering the ingredients. Don’t put more egg in than what you need; just enough to cover the vegetables.
- Place the halved tomatoes on top, pushing them down into the quiche. Finish by pouring some olive oil over the top of the tomatoes and grind some pepper over the top, and add a little cheese.
- Put the quiche into a moderate oven and bake until the egg sets (you can check this by inserting a skewer into the quiche to see if it’s done; if it comes out clean, the eggs have set). By now the tomatoes should be slightly blackened.
- Cut into pieces and serve with a salad – a potato or green salad is perfect with this dish.
Thanks for another great recipe, Anthony!
Bridget @ Hot Tea Travel & Thyme x