Summer in a Quiche

Summer in a Quiche | Romaine Calm Scotland

Summer In a Quiche

The best time of year is May. The wild garlic is still in bloom, rhubarb is still being harvested, the Scottish strawberry season has just started and the asparagus season is well underway.

Asparagus is like most fruit + veg. If eaten at the wrong time of year it is entirely lacklustre, but when it is ripe for harvest and has not travelled far then it is out of this world. The taste is so subtle but perfect. We wanted to create a quiche to celebrate this little beauty and in turn, the start of summer. 

You know the score, all of these ingredients can be purchased from Romaine Calm from hand selected artisanal suppliers.

This recipe uses the amazing pastry recipe from Flora Shedden in her Aran Bakery book. It is quite rare for us to use scales in the kitchen but wow, this pastry is perfect and so we recommend following to a T.

Summer Quiche

Ingredients:

For the pastry:

250g mungoswell plain flour 

250g mungoswell wholemeal flour

1 teaspoon dried mixed herbs

salt + pepper

2 tablespoons full fat milk

For the filling:

8 East Lothian free range eggs

400ml Yester Farm Dairy double cream

1 onion

1 handful of asparagus

1 head of broccoli

100g Connage Dairy cheddar 

Method:

1. Combine all of the ingredients for pastry in a bowl or food processor. Mix ingredients until blended in to make a crumble-like consistency. Repeat the mixing until the pastry comes together.

2. Once combined, flatten into a rough rectangle and wrap in cling film to chill in the fridge.

3. Chop the asparagus in inch-long pieces. Cut the broccoli into florets. Slice the onion however you feel most comfortable.

4. Start boiling water in a medium pan. Add a pinch of salt. Add the asparagus for around one minute, taste a bit. You're looking for a slightly raw texture. If you're happy then use a slotted spoon and dump the asparagus into a bowl of cold water. Repeat with the broccoli.

5. In a medium heat frying pan cook the onions until they start to caramelise. Set to one side.

6. Take the pastry from the fridge. Roll the pastry until it is around 3mm thick and put into a greased flan dish. 

7. Whip the eggs with the cream and season with salt + pepper.

8. Lay the onion, broccoli and asparagus evenly throughout the quiche. Pour in the creamy egg mixture and grate the cheese on top.

9. Bake for 40-50 minutes until golden on top.

Serve with some leaves. Enjoy.

 

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