This vegetarian dish is perfect as a starter or as a main meal. Make one large quiche or several smaller ones.
Serves 6
350g ready-rolled shortcrust pastry
60g rocket
225g Wensleydale cheese, cubed
3 free range eggs, lightly beaten
250ml single cream
3 tbsp parsley, chopped
Salt and black pepper
Preparation time: 15 mins. Cooking time: 25 mins.
1. Line a 20cm flan dish with the pastry. Prick the base with the tip of a sharp knife. Chill for 10 minutes.
2. Place the rocket and cubed cheese onto the base.
3. Beat the eggs with the cream until combined, add the parsley and seasonings. Pour over the rocket and cheese.
4. Place in the oven. CAST OVEN: on the floor grid placed on the floor of the roasting oven or oven on R7 setting. FAN OVEN: preheated to R7/200oC/400oF, place on a preheated heavy baking tray. Cook for about 25–30 minutes, until golden brown and set.
5. Serve warm or cold
