Start the summer with a bang with this delicious party recipe from The National Trust Cookbook. This book showcases delicious seasonal recipes to utilise the best of what’s growing in your garden throughout the hotter months. Serve this veggie-packed quiche at your summer soirée for a guaranteed hit with guests.
Green vegetable and mozzarella quiche
Makes 8 pieces
Prep: 30 minutes, plus chilling
Cook: 55-60 minutes
For the pastry:
225g plain flour
pinch of salt
½ tsp dried mixed herbs
115g butter, diced
50g Cheddar cheese, grated
1 egg, beaten
1-2 tbsp milk
For the filling:
1 tbsp vegetable oil
115g leeks, thinly sliced
70g mangetout, sliced
115g green beans, thickly sliced
125ml double cream
3 tbsp fresh chopped basil
1 tsp dried marjoram
salt and freshly ground black pepper
70g sun-dried tomatoes in oil, drained and chopped
125g mozzarella, drained and chopped
115g cherry tomatoes, halved
1. To make the pastry case, add the flour, salt, herbs and butter to a bowl or electric mixer and rub in until the mixture looks like fine crumbs. Stir in the cheese then mix in the egg and enough milk to make a smooth, soft dough.
2. Lightly knead the pastry then roll out on a lightly floured surface until a little larger than a 23cm buttered loose-bottomed fluted tart tin. Lift the pastry over a rolling pin and press into the tin. Trim the top of the pastry a little above the top of the tin to allow for shrinkage, prick the base with a fork then chill for 30 minutes.
3. Pre-heat the oven to 190°C/375°F/Gas Mark 5. Line the tart case with a circle of non-stick baking paper and baking beans then bake for 10 minutes. Remove the paper and beans and cook for 5 minutes until the base is crisp and dry. Set aside.
4. Meanwhile, make the filling. Heat the oil in a frying pan, add the leeks, mangetout and beans and fry over a medium heat for 5 minutes, stirring until just softened.
5. Beat the cream, milk and eggs together in a jug. Mix in the basil and dried marjoram and season with salt and pepper.
6. Spoon the leek mixture into the base of the tart case, sprinkle with the sun-dried tomatoes and mozzarella then pour over the custard. Arrange the cherry tomatoes on top then bake at 180°C/350°F/Gas Mark 4 for 35-40 minutes until the top is golden brown and the filling is set. Leave to stand for 5-10 minutes before removing from the tart tin and slicing. Serve with summer salad and new potatoes.
Tip: If you have two tart tins, why not make up double the quantity of pastry? Make and bake two tart cases then freeze one, empty, for another time, and fill one to use now. It doesn’t take much longer, especially if you make the pastry in a mixer.
The National Trust Cookbook is published by National Trust Books and is available to buy from shop.nationaltrust.org.uk/books, RRP £20.
LandLove readers can purchase a copy of The National Trust Cookbook for the special price of £16 including free UK p&p. To redeem, simply call 0141 306 3296, quoting reference ‘CH1969’.