Saturday, 10 March 2018

Crustless Spring Quiche with Good Hemp

If you've been following me for a while, you'll probably know I love making different quiche recipes and am always experimenting with different flavours and mixes. This is no exception as it is made with Good Hemp Milk and a whole load of Spring greens. I've also made this one a crustless quiche - It's jam packed with protein, greens and some flavoursome additions from the prosciutto and goat's cheese, it just didn't need the pastry if you ask me.. Plus it makes it lighter for a Spring dish.
What you’ll need:
-300ml Good Hemp Unsweetened Milk
-320g Shortcrust pastry (I use a ready roll one to save time) - Optional for base of quiche
-75g Spinach
-1 small courgette
-4 Pieces of prosciutto
-100g Peas
-75g Goat’s cheese
-4 Large eggs
-150g Asparagus
-1tbsp Dried sage
-Fresh chives
-Salt & Pepper to season

How to make:
Pre-heat your oven to 180 fan.

>Start by chopping up the asparagus into about 2cm pieces and sautéing in a pan

>Boil the peas for a minute or so then drain.

>Chop the spinach roughly and add it into the asparagus and peas until it starts to wilt.

>Chop up the prosciutto into pieces and place in a pan on a low heat – Cook until slightly crispy.

>In a greased ceramic tart dish (25cm) or use a Perspex tray/dish line the base with a sheet of pastry and blind bake in the oven for around 10-12 minutes. (Optional)

>In a large mixing bowl, crack in the egg and whisk, along with the GoodHemp milk, dried sage and salt & pepper. Finely chop some chives into the liquid and mix.

>Place the asparagus, peas and prosciutto into the pastry case dish, then, pour over the egg and hemp milk liquid and give it a little mix if need be. Crumble over the goat’s cheese and hemp hearts (if using).

>Place into the over for around an hour but keep checking on it until it’s golden brown and not wobbly in the middle.

>Serve hot or cold along with some salad.

A great dish to make for the family - perfect for special occasions & Spring dining. Or simply make at the weekend ready for the week ahead for lunch or dinner. 


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