Spring Quiche

Name: Spring Quiche
Yield: Recipe fills a 30cm pastry tin
Cuisine: Oats

Life is what you bake it, so why not make it a quiche?

Cooking Time 45 minutes

Skill Level Medium

Serves Recipe fills a 30cm pastry tin

Ingredients

THE VEG

1/4 red pepper

1/4 yellow pepper

Handful of asparagus sprigs

1/4 head of broccoli

Olive oil to cook

THE PASTRY

250g flour

50g oat flour (Mornflake Superfast Oats blended)

200g chilled salted butter, cubed

Pinch of salt

3 tbsp cold water

EGG MIX

4 eggs

150ml milk, or cream

Handful of cheese of choice – goats cheese, feta or gruyere works well

Shop the ingredients

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Add to cart £13.80

Method

Preheat your oven to 180°C.
For your pastry, add your flour, oat flour (Mornflake Superfast Oats blended) and a pinch of salt to a mixing bowl, then add your cubed butter and use your fingertips to rub the butter and flour together until you have a breadcrumb-like texture.
Once you have breadcrumbs, add 1 tbsp of water at a time, then mix until you have a pastry which comes together and can be rolled out – don’t add too much water here, only add it until you have a dough which just comes together.
Roll your dough out on a lightly floured surface, into a square, rolling until it has a thickness of about 1/2cm.
Grease your pastry tin with butter or oil, then place your square of pastry over the tin, gently pressing it down so it fills the crevasses.
Use any offcuts of the pastry to cover any cracks or holes, pressing it down into the tin so you still have a pastry case with even thickness.
With any of the offcuts, you could make cheese crackers, or little shortbread biscuits – just cut them to the shape you’d like then bake on a lined sheet for around 15 minutes until golden.
Once you’re happy and have an even pastry base, make light holes all over the surface with a fork, then bake for around 20-25 minutes, or until you have a golden brown pastry.
Whilst the pastry cooks, cook your veg.
Cube your peppers, then chop your broccoli and asparagus into bite-size pieces.
Add your peppers to a baking tray with a drizzle of oil & some salt and pepper, then bake whilst your pastry cooks.
Steam your broccoli and asparagus with some salt until just tender, then set aside, as it will continue to cook in the quiche.
Mix your eggs & milk together, seasoning well, then break up/ cut up your cheese ready to put inside the pastry.
Once the pastry has cooked, pour your egg mixture into the pastry until about 3/4 from the top, then add your cooked veg, placing randomly. Top with some cheese, then place back in the oven for 15-20 minutes, until the egg is cooked all the way through.
Remove from the oven, set aside to cool slightly, then serve with salad & chutney.

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