A Quick and Easy Supper Recipe for All the Family
Everyone likes a good wedge of warm tart or quiche fresh from the oven for an easy Saturday lunch with a piece of seedy baguette and a good green salad; even better to enjoy a cold leftover piece in your fingers on a Sunday night in lieu of faffing around with another meal.
Having said this, there seems to be a certain stigma attached to the idea of quiche nowadays as being outdated. That and either watery or very solid. I think the problem lies in forgetting how easy it is to throw one together and that a fresh quiche is entirely different from the rubbery ones you can buy off the shelf. However, I must just add that Higgidy quiches are quite delicious and taste homemade – I think it has something to do with the free-range eggs and the poppy seeds in the pastry. Yum. Their website is really informative too.
Anyway, back to our home cooking, my husband once made a legendary ‘Lorraine’ – a classic in my book and very hard to be beaten. So of course, I tried, and am still trying if I am honest. However, this recipe is full of hidden vegetables and a flavoursome hard goats cheese and went down quite well…
Spinach, Tomato and Inglewhite Goats’ Cheese Tart
Prep in 15 minutes, cooks in about 40 minutes
Ingredients and suggested quantities:
1 packet of shop bought short-crust pastry, pre-rolled is great
Drizzle of olive oil
2 leeks, trimmed and finely sliced
1 clove of garlic
1 courgette, grated
1 bag of spinach leaves, washed and de-storked
Pinch of freshly grated nutmeg
Salt and pepper to season
200g hard goats’ cheese, like Inglewhite Goats’ Cheese, grated
Handful of cherry tomatoes, halved
300ml double cream (shh… we all need the calcium)
200ml whole milk
1. Pre-heat oven to 200c. Line a 12” loose bottomed tart tin with the pastry and blind bake for about 20 minutes
2. In a shallow frying pan, soften the leeks and garlic in some olive oil, then add the courgette and spinach for a few mins with a good grind of black pepper and a pinch of salt and the nutmeg
3. Leaving the pastry in the tin, place on a baking sheet and then distribute the vegetable concoction over the base of the pastry evenly and then top with the grated cheese. Position the tomatoes, cut side up over the top.
4. In a large bowl whisk together the cream, milk and eggs until they are bubbly then gently pour over the tart and transfer to the oven and reduce temperature to 180c
5. Cook for about 35 minutes until the top is golden and the middle still looks a little loose. Allow to sit for about 10-15 minutes before serving, which is the perfect amount of time to dress the salad, cut your bread and lay the table.
This will last for about 3 days in the fridge, but probably not as long if you remember it is there. Of course you can substitute the goats’ cheese for pretty much any other if you like.