Summer quiche recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Courgette quiche

A delicious quiche with courgettes, aubergine, tomatoes and basil. Serve warm or cold with a baked potato and salad for a complete meal.

10 people made this

IngredientsServes: 4

  • For the pastry
  • 160g plain flour
  • 1/2 teaspoon salt
  • 80g cold butter, diced
  • ice cold water, as needed
  • For the filling
  • 1 medium courgette
  • 1 medium aubergine
  • 20 cherry tomatoes
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 2 eggs
  • 350g ricotta cheese
  • salt and pepper, to taste
  • 4 to 5 sprigs fresh basil, finely chopped

MethodPrep:20min ›Cook:45min ›Extra time:30min chilling › Ready in:1hr35min

    For the pastry:

  1. In a bowl combine flour and salt. Add the butter and mix with the flour with your hands until the mixture resembles fine breadcrumbs. Add 1 tablespoon of ice cold water at a time and knead, until a firm dough forms. Shape into a ball, wrap in cling film and place into the fridge for 30 minutes.
  2. Preheat oven to 190 C / Gas 5. Grease a 25cm quiche dish.
  3. For the filling:

  4. Halve courgette lengthways, peel and scrape out the seeds. Peel aubergine, quarter lengthways and cut both vegetables in thin slices. Cut cherry tomatoes in half and finely chop garlic.
  5. In a frying pan heat olive oil and cook garlic until fragrant. Add courgette and aubergine and cook and stir for 10 to 15 minutes, until soft. Take off the heat and set aside to cool.
  6. In a bowl whisk together the eggs and ricotta until smooth. Mix in basil.
  7. Take the pastry dough out of the fridge and roll out on a floured worktop. Roll out big enough to line the quiche dish allowing for an overhang.
  8. Combine ricotta mixture with the vegetables and stir well. Season with salt and pepper to taste and pour over the pastry.
  9. Bake for 30 minutes in the preheated oven, until quiche is set and golden brown on top.

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Reviews & ratingsAverage global rating:(4)


Summer Vegetable Quiche

This quiche is packed with colorful summer veggies, including tender squash and fresh corn. To keep it moist and fluffy, we’re stirring ricotta into the filling, also brightened up by fresh basil. Our side salad of cucumbers, sunflower seeds, and golden piquante peppers—a tangy-sweet pickled variety with a vivid orange color—completes the meal on a gourmet note.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Preheat the oven to 425°F. Wash and dry the fresh produce. Medium dice the squash. Peel and medium dice the onion. Remove and discard the corn husks and silks. Cut the corn kernels off the cob discard the cob. Pick the basil leaves off the stems discard the stems. Peel the cucumbers, leaving alternating strips of skin intact. Halve lengthwise using a spoon, scoop out and discard the seeds. Cut the cucumbers crosswise into ¼-inch-thick pieces. Roughly chop the peppers.

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and onion season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the corn season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.

While the vegetables cook, crack the eggs into a large bowl beat until smooth. Whisk in the ricotta cheese and half the basil (tearing the leaves just before adding) season with salt and pepper. Add the cooked vegetables stir to thoroughly combine.

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 20 to 22 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven. Let stand for at least 5 minutes before serving.

While the quiche bakes, in a large bowl, combine the cucumbers, peppers, vinegar, remaining basil (tearing the leaves just before adding), and 1 tablespoon of olive oil. Season with salt and pepper to taste. Transfer to a serving dish.

Just before serving, garnish the salad with the feta cheese and sunflower seeds. Serve the baked quiche with the finished salad on the side. Enjoy!

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Preheat the oven to 425°F. Wash and dry the fresh produce. Medium dice the squash. Peel and medium dice the onion. Remove and discard the corn husks and silks. Cut the corn kernels off the cob discard the cob. Pick the basil leaves off the stems discard the stems. Peel the cucumbers, leaving alternating strips of skin intact. Halve lengthwise using a spoon, scoop out and discard the seeds. Cut the cucumbers crosswise into ¼-inch-thick pieces. Roughly chop the peppers.

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and onion season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the corn season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.

While the vegetables cook, crack the eggs into a large bowl beat until smooth. Whisk in the ricotta cheese and half the basil (tearing the leaves just before adding) season with salt and pepper. Add the cooked vegetables stir to thoroughly combine.

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 20 to 22 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven. Let stand for at least 5 minutes before serving.

While the quiche bakes, in a large bowl, combine the cucumbers, peppers, vinegar, remaining basil (tearing the leaves just before adding), and 1 tablespoon of olive oil. Season with salt and pepper to taste. Transfer to a serving dish.

Just before serving, garnish the salad with the feta cheese and sunflower seeds. Serve the baked quiche with the finished salad on the side. Enjoy!


Simple Summer Quiche Recipe

A crowd favourite during summer gatherings around here has always been Quiche. There are millions variations on the standard Quiche recipe but today I’m sharing with you my simple answer which can be whipped up in minutes!

This recipe begins with a pre-made pie crust, while some of you may be gasping in horror we all know that it’s a time saver and in these summer months when the kiddos are home I’m often glad for quick options. I keep a few pre-made crusts in the fridge and as long as I have eggs and cheese I can make up a Quiche at any time.

This recipe is somewhat traditional, I’m using onions, ham, mushroom, cheddar cheese and red peppers. It’s a simple Summer Quiche recipe which can be made ahead and stored in the fridge until guests arrive.

Simple Summer Quiche Recipe

Ingredients:

  • 9 inch pre-made pie crust
  • 5 eggs
  • 1 cup milk (or cream if you prefer)
  • 1 cup ham, cubed
  • 1 cup mushroom
  • 1/2 cup chopped onion
  • 1/4 cup chives, chopped
  • 1/4 cup chopped red pepper
  • 1 tablespoon oil
  • 1 cup cheddar cheese
  • Salt & Pepper to taste

Turn on your oven to pre-heat to 400 degrees. Sauté the diced ham, chopped onions, red peppers and onions in the oil until they’re golden.

Crack eggs into a bowl, add in chopped chives, salt, pepper and milk and whisk until blended completely.

Place your sautéed mixture into the pie crust and pour in the egg mixture until it’s near the top of the crust. Remember that this will rise as it cooks so do not over fill. Top with cheddar cheese and you’re ready to place into your pre-heated oven.

Bake for 40 minutes or until a knife inserted into the centre comes out clean and top is golden brown. Let it stand for 5 minutes before serving or serve cold.


Summer Quiche

For the crust, you will need:

– 1 1/3 cup all-purpose flour (einkorn is my favorite)

– 8 tablespoons butter, chilled

For the filling, you will need:

– 4 ounces cream cheese (optional)

– 2 small onions and their green tops, minced

– 3 medium sweet peppers, seeded and chopped

– The corn from 1 cob, about 1 cup

– 2 tablespoons parsley, minced

In a stand mixer with the paddle attachment, combine the flour and salt. Cube the butter into small pieces and drop them in, a few at a time, while the mixer is going on medium-low speed. Once the flour mixture begins to resemble course sand, add in the egg and mix to combine.

Remove the dough from the mixture, wrap it in plastic wrap, and stick it in the fridge for at least 30 minutes to chill. The dough can also be made ahead and kept in the fridge for 3 days beforehand.

When ready to bake the quiche, remove the dough from the refrigerator and flour a work surface. Use a rolling pin, and excess flour as needed, to roll the dough into a 12″ round.

Line a 9″ springform cake pan with aluminum foil. Gently lift up the dough round and place it over the cake pan, using your fingertips to gently press the dough into the cake pan. Using any excess hanging over the sides to patch holes, if needed. My crusts are always a bit rustic so I don't mind the crinkles and patch work. Make sure there aren't cracks and holes – this will be holding a liquid substance! And unless you want to scrape burnt egg out of your oven (lame) than I suggest you make sure that crust is watertight, baby.

Go ahead and move the crust to the fridge while we mix up the eggs.

Preheat the oven to 375 degrees.

Heat a small skillet over medium-high heat and melt the butter. Add in the minced onion, chopped peppers, and corn. Sauté for 4-6 minutes, until soft. Turn off the heat and set the veggies aside.

In your stand mixer, combine the eggs, cream, cream cheese, cheddar cheese, and sea salt. Mix until completely combined. Then, add in the sautéed vegetables and parsley. Mix until just combined.

Remove the crust from the refrigerator, pour in the egg mixture, and bake for 40-45 minutes, until lightly golden on the top and the quiche has just the slightest jiggle in the center. Just like a Mama who's had four babies.

Remove the quiche from the oven and let is sit for a few minutes before removing the springform pan. Allow it to sit for just a minute or two more before slicing.

You didn't quite follow your own instructions because you had already poured a glass of wine (or two) and really wanted some of this delicious summer quiche so instead you cut it before it properly set?


Summer quiche recipe - Recipes

Today’s recipe is a roasted summer vegetable quiche, also known as your new throw-all-your-leftovers-into-a-one-dish meal. This is the no-frills, adapt-as-you-wish type of dish that you can enjoy as breakfast, lunch, or dinner. Truly, if it gets any simpler than this, I don’t want to know.

This roasted summer vegetable quiche came out of a desire to use up all of my fresh produce. All summer long we have subscribed to a farmer’s market basket, and as a result, our fridge has been stocked with some seriously random (albeit delicious) produce. Some weeks I’d have a baby eggplant, a bag of okra, a handful of greens, and a pint of tomatoes. Other weeks they’d deliver me a Ziploc full of banana peppers, three giant zucchini, and fresh oregano. At the end of the week, I’d scrape together all the leftovers in my fridge and scour the Internet for a clue on what to do with them.

This roasted summer vegetable quiche is the answer to all those leftovers. Nearly any forgotten tomato, chicken breast, or leftover sausage link would find a home nestled inside a buttery, flaky pie crust. If you’re in a dinnertime rut or just need to clean your fridge out, I really think that quiche is the answer!

To make this roasted summer vegetable quiche, we start with the crust. I’ve switched out my trusty, all-time favorite pie crust for an all-butter pastry. You can make this ahead of time, storing in the fridge or freezer prior to use. If you use a tart dish like I did, you’ll want to make sure you roll your dough out large enough to build the edge of the crust up an inch out of the pan. I find that pie dough shrinks pretty easily, particularly when using glass or ceramic dishes like I did. Fit the dough into the pan and par-bake until the crust is set and ready to receive the filling.

The filling is just about as easy as it sounds! The eggs and dairy serve as the glue, holding together all the little morsels of savory veggies and meats your heart desires. Whisk four eggs with one cup of milk, salt and pepper, and a little bit of seasoning as well. I used cheddar and parmesan for my quiche, but you can really use whatever kind of melted shredded goodness you have on hand. Goat cheese, feta, and mozzarella would be killer here as well, just keep your proportions true to the original recipe and you’ll be in good shape.

For this roasted summer vegetable quiche, I included 2 cups of cooked veggies. You can use 2 cups of just about any filling your heart desires, but it is important that it’s already been cooked. Vegetables and meats will often release a whole lot of juices which could attribute to a watery or undercooked mess. For convenience, I’ve given instructions on how to roast a pan of summer veggies below.

Bake the quiche in the oven until the crust and filling have begun to bronze. Serve warm with a fresh salad or even just on it’s own! This roasted summer vegetable quiche should be as easy to serve as it is to make.

I’m sharing today’s recipe with a bunch of other bloggers who are featuring tomato-filled foods on their sites! Thank you to Annie, Rebecca and Ruth for hosting this #wesaytomatoes round-up. Be sure to check out their site for the full list of recipes. I hope you enjoy this savory treat today and come back next week when we resume the onslaught of sugary treats. Love to y’all!

If you like this roasted summer vegetable quiche you should check out:


Roasted tomato, basil & Parmesan quiche

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.

In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

When you remove the tart case from the oven, take out the tomatoes, too.

While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.


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Made a "Lazy Quiche" by skipping the crust. Will definitely make it again and again.

I should add, I used a regular quiche dish as well. And baked it for 35 min. And it was perfect. Clearly some differences among other cooks' and their ovens so watch the baking time carefully.

I have traditionally made "white" quiches which are heavy on cheese/ricotta and less eggy. So I wasn't sure Iɽ like this quiche. But it is fantastic. Unlike the cheesier quiches, I would definitely serve this warm or hot. It simply tastes like cold eggs when served at room temp or cold. Followed the recipe exactly but I used a store bought rolled crust (did not pre-bake it) and it was still great. oh, I added some crumbled bacon to top of batter before putting in the oven. I wouldn't recommend that, as the bacon was a small amount but the flavor was a tad over powering.

This is my favorite quiche recipe. Everyone I shared it with loved it as well. I am looking forward to making it again. I used zucchini because the yellow squash at the store didn't look so great, but otherwise I followed the recipe exactly and it was perfect!

I made this with store bought crust in a regular quiche pan. Otherwise according to directions- this is the best quiche I have ever had. Highly recommended!

I made it exactly as written making sure to use the tart pan suggested. It was perfectly done after 35 minutes and tasted great. The only problem I had was some of the filling leaked from the bottom of the pan. Good thing I have something in my oven to catch messes.

Absolutely delicious! I was a bit concerned by some of the reviews, but it turned out beautifully. It did require about 55 minutes before setting. Also, I bumped up the salt to a full teaspoon for the filling & used about 3/4 teaspoon hot sauce. Used fresh mozzarella (as if there's another type).

Good recipe. Mine was not cooked in the middle for 35 minutes. Should cook for an hour.

Bumped up the mozzarella to about a whole cup, and split it evenly between grated smoked mozzarella and the kind from the deli that grates like cottage cheese. Result was reviewed by my crew as the best quiche--certainly vegetarian--that theyɽ ever had. I even copped out and used prepared roll-out crust, didn't matter, it was awesome.

I did not make this exact quiche but I did use the pie crust recipe. I initially thought: how can this really be any good? I used 2/3 shortening and 1/3 butter and it was tasty and flaky. I did fridge it for an hour but did not freeze it after molding to the pan. Didn't seem to matter. I did prebake it by only for about 15 minutes with pie weights. I did not wait for it to cool completely - it was quite warm when I put the other ingreds in and baked. We loved the crust!

Love this recipe. It is very easy and tasty. One Quiche will feed my family of 6 with leftovers.

Very very good! Threw some ham on top just before putting it into the oven. Very nice.

I used small sunburst and patty pan squash because that is what my husband is growing in the garden, I will add more squash next time. I used 4 eggs and buttermilk and basil along with the thyme. I made the crust which takes some time but it is delicious. We loved the quiche and will make it again.

Delicious! I added chopped ham & sauteed Vidalia onion and only used 3 eggs. It was great. Will definitely make this again.

I encourage you to serve this warm (heated up later is fine). At room temperature, it tastes like nothing much. Warm, it is delicious and flavorful. Highly recommend

Not my favorite quiche recipe. Unlike some of the other cooks, I found the egg to cream ratio to be alright, but I would definitely double the cheese. I subbed swiss and gruyere for mozzarella and bumped the total to 1c, but it still wasn't nearly enough. I also added leeks and mushrooms, but I think adding water chestnuts would have vastly improved it.

This dish is excellent - I made the following changes -- I used zuchinni, summer squash and mushrooms -- cooked in butter and olive oil with a few cloves of garlic, some marjaram and thyme. I only used 4 eggs and substituted plain soy milk for the cream. it turned out beatifully.

i would make this dish again (i.e. squash quiche) but with a LOT of changes. 1) the recipe is totally wrong about times required for the various stages of cooking. i had to cook the squash initially for about 3 times as long as it called for. also, it took much longer to bake. 2) the mozzarella is a bit bland -- iɽ add some parmesan or perhaps replace the whole with aged gouda and more of it. 3) the-egg-to-other-stuff ratio is off. iɽ try reducing the eggs to three or four. 4) more thyme. 5) more salt. 6) more pepper. on the other hand, the crust recipe is off the hook. delicious and super easy and no icky vegetable shortening. this one is a keeper.

Wow! This was my 1st time making quiche and this recipe was great. My husband liked it so much he brought leftovers to work. I did make a few substitutions but in general I think it is a good base recipe to start with. I didn't have enough fresh thyme so I added some fresh basil too, used 1/2 and 1/2 instead of cream and used spinich and mushrooms instead of squash. I also used a store bought whole wheat pie crust to save time. We ate it with a tossed green salad and rosemary french bread. Will definitely make again.

Thanks, NY, for the spinach suggestion -- I tried it, and it's really great. Used store-bought crust & regular pie pan (as opposed to tart pan - I always make a mess when I try that). Yum. Making it again tonight w/ squash from my neighbor's garden.

Actually more than 3 forks, this was the creamiest quiche I ever tasted. Yellow squash seemed like it would be bland so I used zucchini instead. Followed the recipe except added parmesan cheese with the mozzerella. Didn't use the dough, maybe when I have more time. Got raves from family and had no leftovers. Going to try adding spinach and mushrooms next. Most definately will make again and again.

Yum, yum. and I don't even like eggs! I used a store-bought pie crust, yellow squash and broccoli (from a friend's garden), fresh eggs (only 3), and my own fresh thyme. I didn't have the mozzarella, so I substituted parm. & feta. I also used ground cayenne pepper instead of hot sauce, and 1/2 & 1/2 instead of cream (almost sounding like a different recipe, huh. ) Anyway, it was DELICIOUS -- much better than I expected (and I couldn't really taste the eggs).

Loved this. Didn't find it bland or lacking in flavor at all. Did use a little more cheese and salt then called for in the recipe. Used a store bought pie crust to save time. Wonderful.

I cut the filling down by 25% to compensate for using a frozen 9-inch deep dish Pillsbury Pet-Ritz pie crust. I did use 5 eggs, instead of 4-1/2, and only about 1/2 of the required salt. Sprinkled a light layer of canned Parmesan cheese on the bottom of the crust before adding the squash. For my smaller recipe I did use a cheese mixture of 3 oz. (by weight) of freshly grated Mozzarella and 2 Tbs. of crumbled Feta (that I had on hand). Put the quiche on a foil-lined pizza pan. I was shocked that it did not boil over!! After 35 minutes in the oven it was nice and brown, but the center was not set. So I covered it with foil, except the very center, and baked it another 10 minutes. A real YUM YUM with a green salad. Since this frozen crust is quite sweet, one could easily substitute zucchini or Mexican squash for the crookneck. I cannot imagine using butternut squash, as it would be SO sweet.

This was very rich and I thought it was pretty good, but kind of bland. My friends at brunch however, thought it was great. Next time I make it, I think I'll add a little more hot sauce and maybe a zestier cheese.


Recipe :: Classic Summer Herb Quiche

Anyone else's herb gardens growing like crazy these days?? I have sage and basil coming out of my ears right now! And one of my favorite ways to use them is in eggs. But why stop there? Kacey Perez of House of Perez shows us how to put those herbs to good use with her recipe for a classic Summer Herb Quiche.

Classic Summer Herb Quiche // (serves 4-6)

  • 1 ¾ cups of all-purpose flour
  • a good pinch of salt and pepper
  • ½ cup (1 stick) of butter, chilled
  • 4-5 tbsp ice water
  • 1 tsp white wine vinegar
  • 6 eggs
  • 1 ½ cup cream
  • 4 ounces goat cheese
  • 2 tbs fresh parsley, chopped
  • 2 tbs fresh chives, chopped
  • 1 tbs fresh tarragon, chopped
  • a sprinkle of salt and pepper to taste
  • additional herbs for garnish

Add the flour, salt and pepper to a large bowl. Dice the chilled butter into small pieces. Using a pastry cutter, cut the butter into the flour until the pieces are about half their original size. From here, continue to rub the butter into the flour with your hands. Grab handfuls and pinch the larger pieces with your fingers to continue to break them down until the flour and butter mixture is a similar consistency to sand. Work quickly while the butter remains chilled.

Make a well in the middle of the flour mixture and add the water and vinegar. With your hands or a fork, mix until the pastry starts to come together. Gather into a ball and chill for at least one hour.

Add the eggs, cream, herbs, salt and pepper into a large bowl. Crumble the goat cheese into the mixture. Stir until the ingredients are mixed well.

Preheat the oven to 400 F. Remove the pastry from the refrigerator and bring to room temp. Flatten the ball into a disc and roll out into a circle with a rolling pin. Gently place the pastry over a 10-inch springform pan. Begin pressing the dough to the bottom and around the edges of the pan. Press and form the dough around the pan until the edge is even. Add pastry weights to the pan and blind-bake the crust for 10 minutes.

Remove the pan from the oven. Pour the quiche mixture into the pan. Leave about a half an inch to the top of the crust - you may have mixture left over.

Place the quiche back into the oven and bake for another 30 minutes, or until the eggs have slight color and the crust is golden brown.

Garnish the quiche with fresh herbs! Here we used parsley, chive blossoms, sage, and other fresh clippings from our garden. Edible flowers are always fun to mix into a load of greens. You could also consider topping with arugula or microgreens if these feels like too many herbs for you. Enjoy!


Herbed salmon and ricotta quiche

This one’s a light quiche for a summer picnic that uses ricotta instead of the usual cream and matching that brightness with fresh herbs and lemon. The crust is a little crumblier than some thanks to the wholemeal flour, but you’ll find it more substantial and more flavourful, too.

For the pastry
100g plain white flour
75g wholemeal flour
2 tsp dried parsley or dill
100g salted butter
2-3 tbsp cold water

For the filling
250g salmon fillets
50g watercress or spinach
250g ricotta
150ml double cream
3 large eggs
Zest of 1 lemon
A couple of small handfuls of parsley, roughly chopped
2-3 fronds of dill, roughly chopped
Salt and black pepper

1 Combine the plain and wholemeal flours and the dried herbs in a large bowl. Cube the butter and add it to the flour, rubbing it in with your fingertips until there are no visible pieces of fat remaining. The mixture should be fine and sandy. Add 2 tbsp cold water and cut it into the dry ingredients using a small knife, working everything together until it begins to form small clumps. There should be no dry flour left in the bowl – if there is, add a drop more water.

2 If the dough’s sticky, wrap in clingfilm and chill it in the fridge for 20-30 minutes before rolling. Otherwise, go straight to rolling: gather the dough into a ball and roll, on a lightly floured work surface, to a disc large enough to line a 20-23cm round tart/flan dish or springform cake tin. Press the pastry firmly into the sides and trim off any excess. It may be slightly crumbly thanks to the wholemeal flour, but just work slowly, roll carefully and patch up any breaks or holes with more pastry. Prick the base several times with a fork. Place in the fridge for at least 30 minutes to minimise shrinkage during baking. Meanwhile, preheat the oven to 200C/400F/gas mark 6.

3 Once the pastry case is well chilled and the oven is at the right temperature, line the pastry with a sheet of baking parchment and fill with a thick layer of baking weights. Bake for 20 minutes before removing the baking parchment parcel and baking uncovered for a further 5 minutes or so.

4 While the pastry bakes, place the salmon fillets on a baking tray and slide on to another oven shelf. Cook for 10-12 minutes – just barely long enough for the salmon to start flaking. You don’t want to overcook it.

5 Wilt the watercress or spinach in a sieve or steamer set over a pan of simmering water. Whisk half of the ricotta together with the double cream, eggs and lemon zest and season generously. Stir in the herbs.

6 Once the pastry and salmon are both cooked, turn the oven down to 180C/350F/gas mark 4. Break the salmon into generous chunks and place in the case. Add the wilted greens then dollop the remaining ricotta on top in scattered spoonfuls. Pour over the cream-ricotta mixture and nudge the lot around gently with a spoon to just roughly combine.

7 Bake for 35-45 minutes, or until the filling is just barely set in the centre. Leave to cool for at least 30 minutes before eating.


Goat Cheese Crumbled Summer Veggie Quiche

I’ve taken the goat cheese obsession to the next level. Over the past few months I’ve been working with Montchevre Goat Cheese and adding it to pizzas, pastas, salads, dips, hummus, fruit salads… the works. Today it’s a Goat Cheese Crumbled Summer Veggie Quiche! Also I don’t think quiches get enough love and I’m determined to change that!

Goat Cheese Crumbled Summer Veggie Quiche. We’re talking 1: panko bread crumbs rather than a homemade crust because it’s way easier. 2: tons of sautéed zucchini and yellow squash because if you’re anything like me, you’ve got them coming out of your ears at the market or in your garden! (mom I’m looking at you!!) 3: bacon! Or pancetta! Your call. 4: a creamy egg, milk and heavy cream mixture that keeps it light. And lastly 5: GOAT CHEESE. I cannot be stopped.

I’ve told you all about my Montchevre Goat Cheese obsession before and like I said, there is no stopping me now! The day I run out of what is stocked in my fridge will be a very sad day indeed. You’ll find me at the grocery store shortly thereafter! The goat cheese just gives every recipe a little extra oomph of flavor, a bit of tangy, a nice creamy finish and I cannot get enough. It’s perfect in this quiche and the combo of the goat cheese, zucchini and bacon is truly a match made in heaven! PLEASE promise me you’ll make it this weekend. Let’s bring the quiche back as a weekend (or weekday) treat!