Herby and creamy polenta brought to life with earthy mushrooms and tangy cheese!
- 200g flour, plus extra to dust
- 50g white vegetable fat, chilled and cubed
- 50g butter, chilled and cubed
- pinch salt
- 2 tsp olive oil
- 1 red onion, thinly sliced
- 50g peas, defrosted
- 3 eggs, beaten
- 150ml double cream
- 2 tsp fresh thyme leaves
- 50g soft blue cheese, such as roquefort
- 100g fine asparagus spears or thicker ones halved lengthways, trimmed
- 40g gruyere, grated
- 2 cos or romaine lettuce, torn
- ½ cucumber, diced
- 2 stems of dill, torn
- 1 tbsp olive oil
- 1 tsp lemon juice
- To make the pastry, sift the flour into a bowl, rub in the white fat and butter, stir in the salt and gradually add 1-2 tbsp cold water to bring the mixture into a dough (or you can put everything except the water into a food processor and pulse to blend, add the water and pulse to bring it together). Dust the work surface with flour and roll out the dough to fit a loose bottomed 35cm x 12cm rectangular tin – if you don’t have one you can use a 22cm round loose-bottomed tin. Press into the sides and trim the top. Prick the base with a fork and chill for 30 minutes.
- Preheat the oven to 200C/fan 180C/gas mark 6. Line the pastry with parchment and baking beans and cook for 10-12 minutes until beginning to colour round the edges. Remove the parchment and beans and bake for a further 10-15 minutes until the base looks set and is just golden. Reduce the oven temperature to 190C/fan oven 170C/gas mark 5.
- Whilst the pastry is cooking, heat the oil in a frying pan, add the onion and cook gently for 7-8 minutes until softened. Pile into the pastry case and scatter over the peas.
- Beat the eggs together with the cream, add the thyme and plenty of freshly ground black pepper and a little salt. Pour into the pastry case. Scatter over the blue cheese, arrange the asparagus spears on top and then sprinkle over the Gruyere. Bake for 30-35 minutes until golden and set.
- Arrange the leaves and cucumber in a bowl, whisk together the olive oil and lemon juice and use to dress the leaves. Scatter with dill before serving with the quiche.
The taste of summer in a pastry case! Serve this warm for dinner, or cool and pack to take on a picnic. A dry Riesling with refreshing acidity matches perfectly with quiche, as its fruitiness is a tangy contrast to the nuttiness of blue cheese.
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