Broad Beans and Mozzarella Quiche
Shortcrust Pastry – homemade (see recipe below) or bought
1tbsp vegetable oil
115g broad beans – boiled and beans removed
115g leeks – finely sliced
70g mangetout – sliced
125ml double cream
3tbsp basil leaves – chopped
1tbsp marjoram – chopped (optional)
70g sun-dried tomatoes - drained and chopped
125g mozzarella – drained and chopped
115g cherry tomatoes – halved
Make the Herb Shortcrust Pastry
225g plain flour
½ tbsp fresh mixed herbs – parsley sage thyme
115g butter – diced
50g cheddar cheese
1 egg – beaten
Pre-heat the oven to 180C (Fan)
In the bowl of a hand blender place the flour and butter until it looks like fine breadcrumbs.
Add the herbs and blend. Then the cheese.
Finally add the egg and enough milk to make a smooth dough.
Tip out onto a greased board and knead lightly for a minute.
Roll the pastry out and line a quiche tin. Put a sheet of grease-proof paper over the pastry and add baking beans.
Bake in the oven for 10mins and then take out the baking beans and paper and bake another 10mins.