Perfect for a weekend lunch.
This recipe is taken from Good Food and belongs to Tom Kerridge, chef patron at the Hand & Flowers in Marlow. I highly recommend it, as it is one of the tastiest quiches I have ever had the joy of eating. Delicious hot or cold, served with a simple green salad.
Serves 8 – 10
Preparation 20 mins plus chilling
Coook 1 hr 15 mins
For the pastry
225g/8oz plain flour, plus extra for dusting
140g/5oz cold butter, diced
1 tsp icing sugar (I actually left this out because I didn’t have any in my baking cupboard, it still tasted good.)
1 egg yolk
For the filling
250g/9oz new potatoes, peeled, cooked and halved, or quartered if very large
2 bunches spring onions, sliced
250g/9oz Montgomery cheddar, diced (ordinary Cheddar is fine too but make sure it’s a tasty Mature)
100ml/3 1/2 fl oz milk
200ml/7fl oz double cream
Sift the flour and a pinch of salt into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Stir in the icing sugar, egg yolk and 3 tbsp cold water, then quickly bring together to form a firm dough. Wrap well in cling film and allow to rest for 20 mins in the fridge.
Heat oven to 220C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and line a deep 23cm tart tin. Cover with baking beans. Cook for 20 mins, then remove the paper and beans, cook for 5-10 mins more until the tart case is pale and sandy in texture.
Remove and turn the oven down to 160C/140C fan/gas2. Spread the base of the tart with the potatoes, onions and cheddar.
Whisk together the eggs, milk and cream, then season. Pour into the tart case and cook for 40-45 mins or until just set.
Remove, cool on a wire rack then serve.
Have a lovely weekend everybody!