Perfect for picnics or lazy summer lunches, these delicious quiches combine the fresh taste of broad beans and mature Cheddar cheese with a subtle watercress and pine nut pesto.
- Preheat the oven to gas 6, 200°C, fan 180°C. Line 4 fluted tartlet tins with the shortcrust pastry. Prick the base of each with a fork and then chill for 10 minutes or until firm.
- Meanwhile, pod the broad beans. If using fresh broad beans, remove the beans from the large outer pods and boil for 2-3 minutes. Then, for both fresh and frozen beans, pierce the white pod while submerged in warm water and squeeze out the bright green beans (they may separate into two halves). Drain and set aside.
- Meanwhile, make the pesto by blitzing the watercress, basil, garlic and Parmesan in a food processor until finely chopped. Add the pine nuts and salt and blitz again. Then, with the food processor on, drizzle the olive oil in to create a creamy pesto. You may not need all of the pesto, the remainder can keep in the fridge, covered, for up to 1 week.
- Blind bake the pastry by covering with nonstick baking paper and filling with baking beans. Cook for 10 minutes and then remove the baking beans and paper and cook for another 5 minutes until golden.
- To make the filling, combine the eggs, milk, broad beans and Cheddar with a little seasoning. Pour this mixture into the tartlet tins, leaving a little space from the top of the pastry. Using a teaspoon, swirl in a spoonful of watercress pesto over the egg mixture of each quiche.
- Reduce the oven to gas 3, 170°C, fan 140°C and bake in the lower half of the oven for 15-20 minutes or until the egg is firm. Allow to cool slightly, and then remove the tartlets from the tins. Serve warm or cold, with a green salad, if you like.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.