Mexican Burger
Prep:
20 min
Cooking:
20 min
Serves:
4
Makes:
4
Spring Quiche
The spring quiche of your dreams is here.
Buttery shortcrust, crumbled feta, and every green vegetable spring has to offer; all bound together by 5 XL 700g Pace Farm eggs.
Ingredients
Shortcrust pastry:
- 250g flour
- 125g butter
- 60-80ml water
- Pinch of salt
Quiche filling:
- 1 head of broccoli
- 1/2 bunch green asparagus
- 1 cup (150g) frozen peas
- 3 spring onions
- 1 bunch wild garlic or other fresh herbs, chopped
- 5 XL 700g Pace Farm eggs
- 250ml cream
- 200g feta (1 block)
- Salt and pepper
Method
- Preheat oven to 180°C.
- Combine flour, butter, water and salt to form a shortcrust dough. Rest in the fridge, wrapped, for 15 minutes.
- Roll out onto a lightly floured surface; transfer to a 23cm tart tin.
- Blind bake the crust for 10 minutes.
- Cut broccoli into florets; trim asparagus ends and slice stalks (leave heads whole). Slice spring onions.
- Blanch broccoli in boiling water for 3 minutes; drain.
- Whisk eggs and cream with salt and pepper; stir in wild garlic.
- Scatter broccoli, asparagus, peas and two-thirds of spring onions across the crust.
- Crumble feta over the top.
- Pour egg mixture over the veg.
- Bake for 30-35 minutes until set and golden.
- Rest briefly; scatter with remaining spring onions and serve warm.
