Double cheddar cheese and chive quiche with chive flowers
Pies, tart’s and quiches are never perfect looking when I make them. I like the rustic look when I make them for the household, cliche I know but it looks homemade then.
The thing is I am not actually a great quiche lover, well I have to say, I don’t really like most shop bought ones, they have to be really good quality and then you find that the price is quite shocking for a small pastry case filled with egg. So believe it or not, when it comes to this time of year through the asparagus season and just before Wimbledon, I always fancy a quiche!
They are quite good when you think about it as you can use produce up including eggs, milk, cream. Any veg you have or when you come to the end of a packet of bacon or sliced ham and not quite sure what to do with that last slice. However for this recipe I had an abundance of beautiful chives that had flowered and I wanted to showcase how tasty eating the flowers are. What a perfect recipe to do for my regular slot on BBC radio Leicester with Ben Jackson. You can hear the recording of myself and Ben HERE
Whatever occasion you may have coming up wether it be a friend coming round for a cuppa, an alternative tea or even a picnic. A quiche can be a winner.
National picnic week falls from the 11th-19th June 2016, one of my favourite National weeks.
250g plain flour
150g Stork margarine chopped into cubes
a good pinch of sea salt
a pinch of caster sugar
1 tbsp cold milk
125ml double cream
a handful of chives chopped into 1.5cm length
sea salt and cracked black pepper to season
75g welsh slate cheddar grated
75g mature cheddar grated
( You can use any cheddar you like as long as they are different to each other but give a bit of a punch in flavour)
Place the flour in a heap onto your work surface and make a well. Add in your butter, pop an egg on top, add your salt and sugar and then start to mix in together with your fingertips.
Once the dough starts coming together add your milk. Bring the pastry together to form a ball, then cover with cling film and chill in the fridge until using.
Preheat your oven to 190c. On a floured surface.Roll out your pastry to 2mm thickness. Line your chosen tin with the pastry and then with baking parchment and “Blind bake” with baking beans/lentils or rice for 15 mins.
After 15 minutes reduce take out your baking beans and then cook for a further 5 minutes.
Whisk your eggs, cream, milk and seasoning together in a jug. Add a layer of cheese, then custard mix, then chives, repeat again to fill your pastry case.
Place in the oven for 30-40 mins.
* Once cooked all the way through and golden on top, add your picked chive flowers, place on a cooling wrack to cool before slicing. Or as I did, place in the fridge overnight, then eat.