This quiche is simple to make and packed with summery flavours
Turn to page 34 of August's The Simple Things for the full riverbank picnic menu: Pork and egg pie with a lattice top, Pea, mint, spinach and goat’s cheese quiche, Potato salad, and Meringue kisses.
Pea, mint, spinach and goat’s cheese quiche
280g plain flour, plus extra for dusting the work surface
140g cold butter, cut into little pieces
6 tbsp cold water
300g frozen peas
handful of mint leaves
3 tbsp olive oil
284ml double cream
200g goat’s cheese
handful of baby spinach, wilted and water squeezed out in a tea towel
1 In a blender, combine the butter, water and flour until it resembles breadcrumbs. Roll up in to a ball and cover in clingfilm and rest in the fridge until ready*.
2 Cook the peas for 3 mins in boiling water, then drain and chill under the cold tap. In a hand blender, whizz together the peas, mint and olive oil, and season to taste.
3 Preheat oven to 200C/Fan 180C/400F.
4 Roll the pastry out on a floured surface to a circle about 3cm bigger than a 25cm tin. Drape the pastry over the tin and gently push the pastry into place using a little scrap of pastry. Leave a little pastry over the edge of the tin; this can be removed later. Chill in fridge for 10-15 mins.
5 Lightly prick the base of the tart and line with baking paper and ceramic baking beans. Blind bake for 20 mins, then carefully remove the beans and bake for a further 5-10 mins until lightly browned.
6 While the pastry is baking, beat the eggs in a large bowl. Add the cream and season.
7 When the case is ready, spread the pea mixture over the bottom of the tart case. Pour over the egg mixture. Scatter the crumbled goat’s cheese and wilted spinach over the top of the quiche.
8 Bake for 20-25 mins until set and the top is browned. Trim the edges of the pastry off and leave to cool on a wire rack.
*Or buy shortcrust pastry readymade from the supermarket if you’re short on time or inclination.