Double cheddar cheese and chive quiche with chive flowers

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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.

 

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Ingredients:

Pastry:

250g plain flour
150g Stork margarine chopped into cubes
a good pinch of sea salt
a pinch of caster sugar
1 egg
1 tbsp cold milk

Filling:

4 eggs
125ml double cream
100ml milk
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)

Method:

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.

 

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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.

 

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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.

 

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Place in the oven for 30-40 mins.

 

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* 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.

 

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Potato and pea tart

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I have found myself baking a lot of these style of tarts over the last couple of months, as It’s that time of year when a lot of British produce is in abundance and the weather is starting to warm up. So we find ourselves entertaining a lot more outside and wanting lighter meals. If I’m invited to somewhere such as a garden party or a BBQ this is a great alternative to turn up with.
This style of tart is also very easy to swap your ingredients around. I, in fact did a tomato and aubergine one with lots of herbs on the other week and it went down a storm. However this one I feel is much better for this time of year as our peas are in season now so you can even pod them yourself for it. Also with the added pea shoots on top, there’s an extra burst of sweetness.
If you are growing your own vegetables like me and you’ve got a row of Peas, maybe not quite as many as you hoped for, then do this recipe.
This is quick and simple to make, great for using up odd potatoes that you have and possibly that Packet of Pastry that’s in the freezer. A dish that shows Seasonality at its best.



Potato and pea tart

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Ingredients:

Small handful of plain Flour for sprinkling
– Half a block of ready to roll Puff Pastry ( 250g)
– A handful of New potatoes or 4 medium sized Potatoes sliced very thinly
– 2 tbsp Rapeseed oil
– 2 Spring onions chopped finely
– 1 finely chopped garlic clove
– A good handful of British podding peas blanched for a minute or 2 or you can use
Petit pois defrosted and drained
– Sea Salt and cracked black pepper to taste
– Handful of grated mozzarella to sprinkle on top
– Handful of pea shoots to finish with





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Method:

* Preheat Oven to 200c

* In salted boiling water blanch your potato slices for only 2-3 minutes, drain and run cold water over them to allow to cool

* Half your 500g black of pastry, Roll out half on a floured work surface with a rolling pin until about 3-4 ml thick.

* Place some baking parchment on a baking tray and pop your pastry on top

* About a cm 1/2 in make a border around the edges with a knife but only slightly ( not all the way through) and then prick your tart within those boundaries with a fork

* Place your sliced potatoes on top some salt and pepper and brush with a little rapeseed oil. Pop into the oven for 10-15 minutes (once the potatoes start to brown around the edges)

* Then pop on your Garlic, spring onion and cheese and cook for a further 5 minutes. If you feel your pastry is cooking too quickly then turn the oven down slightly to 190c.

* After 5 minutes pop on your peas and pop back into the oven for approximately another 5 minutes or until your pastry is nice and golden brown and cooked in the middle.

* Sprinkle with your pea shoots and you’re done!

 

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Summer Tart for Food Friday on BBC Radio Leicester

Between Saturday 13th and Sunday 21st of June this year it is National Picnic week.  A great opportunity for families and friends to get outdoors and involve food and drink.
  I personally love picnics, I don’t do enough of them but am determined to have more this year, as I love being outdoors and love the countryside. I feel it’s a great way for children to experiment more with food and also learn things such as the wildlife around them from being outdoors.

  Picnics are a great frugal way of spending time together with your loved ones and getting people involved with food.  Now it doesn’t have to be all about “beige food” either, be as colourful as you can with food on picnics, use up your leftovers to create rice, pasta and noodle salads.  Look in your fridge and come up with what you can. Don’t feel you have to go and buy a load of food in, thats the beauty of it, creating what you can on a budget, and thats exactly what I did here for this weeks Food Friday with Ben Jackson on my regular slot on BBC Radio Leicester. (Listen here)
   I took a look at what I had that was on its last legs, of which were my lovely British vine tomatoes and an Aubergine I bought the day before for 10p!
  I decided to do a lovely Summer tart, It is super easy to do, will cost you less to nothing but has some great punchy flavours. 

  Even if Picnics aren’t your thing, you may have some friends over for some “Al fresco” dining which I can assure you, this will impress them immensely! 
One thing to also state is the versatility of this, you can change the vegetables to something such as Peppers or courgettes. Or as Ben suggested, crumble some feta on top. 
  I know one thing, I will be making many different versions of this including a courgette one, when mine come to harvest and look out for some more Picnic recipes for you to try soon.

Summer Tart:



Ingredients:

(One Block of 500g Puff Pastry will make 2 Tarts)

*One Tart


–  Some Plain flour for sprinkling
–  Half block of 5oog Puff Pastry
–  One medium sized Red Onion sliced
–  2-3 large tomatoes sliced into wedges
–  A Few thin slices of Aubergine
–  2 cloves of Garlic finely chopped
–  A selection of fresh herbs, I used Thyme, Lemon Thyme, Oregano, Rosemary
–  Sea salt and Cracked Black pepper to season
–  Drizzle of Chilli oil over the top if you wish or You could use Rapeseed or Olive oil

Method:

*  Preheat Oven to 200-220c

*  Roll out your Pastry on a floured surface with a Rolling pin to just under a Pound coin’s thickness.

*  Score slightly with a knife a couple of cm’s in around the Edge of the Pastry to allow to puff up at the sides.

*   Prick with a fork a good few times so that the Pastry won’t rise to high.

*  Place your Red onion slices on, then your Tomatoes, Season with salt and pepper and pop in the Oven for 10 minutes.

*  After 10 minutes, place your Aubergine slices in between the slices of tomato, add your Garlic, herbs and drizzle your oil over and place back into the Oven for a further 10 minutes or when the tart is Golden brown with no “Soggy bottom”