Courgette, broad bean and pea quiches recipe

Details

• Cuisine: English
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Serves: 6

Step-by-step

1. Preheat the oven to 180°C (350°F/Gas 4). Put the flour into a food processor and with the motor running, drop the pieces of butter, one by one, through the feed tube. As soon as all the butter has been mixed into the flour, add the egg yolk, Parmesan, and some salt and pepper. Blitz briefly to mix. If necessary, add a bit of milk to bring the ingredients together to make a pastry dough. Wrap in cling film and chill in the refrigerator for at least 30 minutes or until needed.
2. Bring a saucepan of water to the boil. Add the fresh broad beans and blanch for 3 minutes. Drain and rinse under cold, running water, then pop the beans out of their skins. Fill the saucepan with water again, bring to the boil, and blanch the fresh peas for 2-3 minutes; drain. (If using frozen broad beans and peas, cook them according to the packet instructions.) Set aside.
3. Grease six mini tart tins, 10cm (4in) in diameter and 4cm (2in) deep, with butter, then dust with flour. Roll out the pastry on a lightly floured surface, cut out rounds, and use to line the tins, pressing well into the corners and the flutes. Trim the pastry level with the top of the tin. Chill in the refrigerator for 10 minutes.
4. Pick the pastry cases all over with a fork, then set them on a baking tray. Bake "blind" for 8 minutes or until the pastry is set and starting to brown. Allow to cool, then fill with the broad beans, peas, and courgettes.
5. Mix together the egg yolks and cream. Add the chopped mint, nutmeg, and some salt and pepper. Pour the mixture into the pastry cases, filling right up to the top. Bake for about 25 minutes or until the filling is just set. Leave to stand for 5 minutes before serving.