The LSH and I have been on our hols which has coincided with a period of wet and warm weather. As a result the garden has had a growth spurt and burst into bloom. The rose next to the patio looked like this before we went and now looks like this.
All the rose bushes are full of fragrant flowers which should last for another few weeks. We’ll then get another smaller flush in September.
All this colour has put me in the mind to bake something summery. This is one of my favourite summer quiches. The original recipe was from Good Food Magazine but I’ve tweaked it quite a bit since then and this is the result. It’s full of bright red cherry tomatoes and vibrant green broad beans with large chunks of salty feta. It also freezes quite well.
The pastry is a mix of 100g plain white flour and 100g wholemeal spelt. Put into a food processor with 75g of cubed unsalted butter and blitz till breadcrumb like. Add cold water a tablespoon at a time until the dough just starts to come together. Bring together into a ball with your hands and wrap in cling film. Pop it in the fridge for an hour.
Grease a 23cm tin. Roll out the pastry and pop into the tin pressing it firmly into the sides. The pastry may fall apart at this point but you can easily patch it. It’s worth keeping a small bit to one side in case there are any cracks during the blind bake. Prick the base and sides with a fork.
Line the tin with greaseproof paper and baking beans and blind bake for 10 min at 200C. Remove the beans and paper and bake for a further 10mins.
Meanwhile defrost and blanch 260g frozen broad beans – remove from their skins. Halve about 16 cherry tomatoes (or as many as you can fit into the pastry case). Crumble 250g of feta into chunks.
Whisk 3 medium eggs. Add 150ml of double cream and season – bear in mind that the feta is salty so I go heavy on the pepper with a pinch of salt.
Once the base is baked add the tomatoes (cut side up), cheese and beans. Pour over the egg and cream mixture. Return to the oven for 30 min or until the filling is set.