This vegetarian dish is perfect as a starter or as a main meal. Make one large quiche or several smaller ones.
1 x frozen ready rolled shortcrust pastry circle, thawed
1 packet of rocket
225g (8 oz) Wensleydale cheese, cubed
3 free range eggs
250ml (½ pint) single cream
3 tbsp parsley, chopped
Salt and black pepper
Serves 6 (1 x 20 cm (8 inch) flan dish)
1. Line a flan dish with the pastry. Place the rocket and cubed cheese onto the base. Beat the eggs with the cream, add the parsley and seasonings. Pour over the rocket and cheese.
2. Place on the floor of the roasting oven to cook for about 25–30 minutes, until golden brown and set.
Conventional cooking - Bake the pastry case blind for 15 minutes, at 200°C (400°F) Fan oven 180°C or Gas Mark 6, then add the filling and continue to cook at 180°C (350°F), Fan oven 160°C for a further 20–25 minutes.
Serve warm or cold.