There’s nothing quite like making your own quiche, the pastry case can be filled with a multitude of vegetables and flavour combinations. We have used Rose Harissa for a gentle heat, and spiciness that contrasts well with the creamy texture and strong stilton. If you are after a dish to share at a picnic or barbecue, try our delectable recipe below.
500g shortcrust pastry
Flour, to prevent sticking
1 head broccoli
3 red romano peppers, or bell peppers if not available
Salt and pepper
Early Harvest Extra Virgin Olive oil
300ml double cream
3 tbsp Rose Harissa
3 eggs, at room temperature
125g stilton or similar blue cheese
20cm, deep sided, fluted tart case
Heat an oven to 170C non-fan, 190c fan. Lightly grease the tin with butter or olive oil. Dust a clean work surface with flour then Roll the pastry block out into a circle 1 cm thick and wide enough to fit the tart case, adding more flour as needed to prevent sticking. Brush excess flour from the pastry, then pick up by folding over the rolling pin, then laying into the tart case. Push the pastry into the corners of the tin, then into the flutes. Use excess pastry to cover any holes or tears, then chill the pastry for 15 minutes.
Remove from the fridge and use a small knife to trim the excess pastry. Prick the base of the tart all over with a fork. Cover with a wide piece of foil, then cover with a thick layer of baking beans. Place on a baking tray then bake in the oven for 20 minutes. Remove from the oven and carefully lift off the foil and baking beans then return to the oven and bake for a further 15-25 minutes, or until light golden brown.
Whilst the pastry is cooking, place the peppers on a baking tray, drizzle with a little oil and salt then roast in the oven for 15 minutes, so the peppers have softened, and skins blistered. Remove from the oven and cover to make them sweat. When cool enough, remove the skin and seeds and tear into strips.
Place a large pan of salted water on a high heat and bring to the boil. Peel the stalk of the broccoli to remove the fibrous skin, then cut into quarters or large chunks. Blanch in boiling water for 2 minutes, then remove from the water and allow to drain and steam dry.
Combine the double cream and rose harissa in a small pan and bring up to the simmer, stirring frequently to prevent sticking, then turn the heat off. Beat the eggs in a bowl till well combined, then slowly pour the warm cream over the top, mixing constantly. Season with salt and pepper and stir.
Turn the oven down to 150C fan/170C non-fan. When ready to assemble, tear the broccoli into smaller pieces, then arrange into a fan shape, with the stalks at the centre of the tart. Distribute the pepper strips around broccoli, then place the tart on a baking tray, warm in the oven for a few minutes, then remove. Carefully pour the egg and cream mixture over the top so the case is as full as possible, then crumble the stilton over the top. Carefully place in the oven and bake for 25-30 minutes. You want the top to darken and take on colour and the inside to be firm and set, but not overcooked. If unsure, check with a cocktail stick or small knife to see that the egg has set the mixture. Once cooked allow to cool till warm, or room temperature, before serving.