Sunday, May 13, 2007
C is for Cress Quiche
We spent yesterday running the second hand toy stall for the church May Fair in Notting Hill. We had eight trestle tables piled high with other people's cast-offs. You could make a study of the collective neuroses of parents in West London. There were Teach your Baby to read flashcards, Bach and Beethoven music units for toddlers, IQ enhancing cot mobiles and three unopened "Basic Electronic Sets" for 8 plus. We sold out.
Back to the Great Big Veg Challenge and we made Cress Quiche. Not an inspiring title for what was a delicious meal. "Most quiches I don't eat properly but this one I did." said Freddie. He likes cress so much he is also growing some;a suggestion made by many of you.
500g pack Readymade shortcrust pastry
2 punnets salad cress, finely chopped
3 medium eggs, beaten
half a clove of garlic, crushed.
Salt and freshly ground black pepper
30g grated cheddar cheese
Preheat the oven to 200'C, 400'F. Roll out pastry and line a 9 inch flan dish. Bake the pastry blind for 12 minutes. Remove and allow to cool. Lower the oven temperature to 180'C, 350'F.
Whisk the beaten eggs with the egg yolk and season. Stir in the cream and milk. Season with salt and pepper and stir in the crushed garlic. Add the chopped salad cress and mix together well. Pour into pastry case and sprinkle a little cheese on top. Bake in the oven for 30-35 mins until just golden brown and set. Serve warm or cold with salad.
Freddie's score - 8 out of ten.