A lovely light summery meal (even if eaten indoors while it rains and rains outside, sigh).
Ingredients (4 – 6 servings)
190g plain flour
90g butter, cut into cubes and softened
50 ml water
Pinch of salt
4 large eggs
1 pack of feta
250g of broad beans (shelled weight)
200ml single cream
10 fresh mint leaves, finely chopped
1 tbsp fresh chives, finely chopped
Salt and pepper
Make the pastry by mixing the ingredients into a dough in a food processor or in a bowl, and then chill in the fridge for 30 mins or more. Roll out the pastry and line your quiche dish, then blind bake (with baking beads) for 20 minutes at 180 degrees.
Meanwhile, boil your broad beans until tender when pierced with a knife. Remove the skin off each bean and then mash in a bowl with the feta, herbs and pepper.
Separately mix your eggs and cream, and season.
Scatter half of the beans over the pastry, pour over the egg mix, and finish with the remaining beans and feta. Cook in the oven for around 25 minutes until set and golden on top.
Serve with a salad.