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Spring Quiche

Spring Quiche

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

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Creamy Superfast Oats

Creamy Superfast Oats

12 x 500g pack
Other pack sizes are available

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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.

Shop the ingredients

Creamy Superfast Oats

Creamy Superfast Oats

12 x 500g pack
Other pack sizes are available

Add to cart £11.40