Enjoy a feast in the great outdoors with this classic picnic treat
With melt-in-the-mouth pastry and an indulgent cheese filling, this vegetable quiche is the perfect centrepiece to any picnic lunch.
Cut your quiche into wedges at home and then wrap it in foil or cling film and pack it into a cool bag. That way it will stay perfectly chilled until you're ready to serve it up.
Recipe and image courtesy of Belton Farm, beltonfarm.co.uk
Roll out the pastry thinly on a lightly floured surface; grate over 100g cheese and fold inwards to form a rough rectangle. Roll out again to a 25cm (10in) circle, about 3mm (¼in) thick.
Place the pastry into a well-greased 20cm (8in), loose-bottomed fluted tart tin, pushing it into the edges and grooves. Chill for 20 minutes. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
Blanch the asparagus and peas in boiling water for a couple of minutes, then refresh in cold water.
Prick the chilled pastry base over with a fork, then line with scrunched-up baking paper and pour in baking beans or uncooked rice. Blind bake for 20 minutes, until lightly golden; remove the paper and beans or rice and bake for a further 5 minutes. Cool slightly. Reduce oven temperature to 180°C/160°C fan/350°F/gas mark 4.
For the filling, heat the butter in a pan and cook the shallot and garlic for about 10 minutes, until soft but not coloured. Transfer to a bowl and leave to cool, then add the egg yolks, egg, cream, grated cheese and most of the herbs to the bowl – reserve some to garnish. Mix and season with salt and pepper.
Line the base of the pastry case with the asparagus and peas, then pour in the egg and cheese mixture. Bake for 25-35 minutes, until set to the touch and golden brown. Cool slightly, before removing from the tin and top with remaining herbs.
