About this recipe:This quiche is a creation that uses the powerfully hot outside leaves on your garden rocket plants. These leaves are seriously hot and peppery to eat raw, but work really well in this simple summery recipe. I use low fat soft cheese because a lot of rich food disagrees with me, but I am sure a full fat cheese would work well also.
Rub the butter into the flour until it resembles fine breadcrumbs. Make the pastry using a small amount of cold water to bind. Wrap in cling film and chill in the fridge for at least half an hour.
Preheat the oven to 200 C / 180 C fan / Gas 6. Grease a 20cm flan tin.
Roll out pastry to fit a 20cm flan tin or dish. Prick the base, line with baking parchment and fill with dried beans. Bake blind for 10 to 12 minutes. Remove the beans, uncover and bake a further 5 to 6 minutes until golden brown and firm. Remove from oven. Reduce oven temp to 180 C / 160 C fan / Gas 4.
For the filling:
Dry the rocket in a tea towel then chop finely. Whisk the eggs with the soft cheese and salt. Stir in the chopped rocket. Pour into the pastry case.
Slice the Camembert cheese and arrange on top of the quiche. Bake for 35 to 40 minutes until softly set. Eat warm but not straight from the oven.
I decorated my quiche with sliced olives, but I did not think they added anything to the dish. You could try other cheese, perhaps a goat's cheese or a blue cheese. Something with a strong flavour to stand up to the rocket. Save your eggshells, wash them and use them around your seedlings to deter snails and slugs!
I used Lidl's 5% fat soft cheese and I enjoy this quiche with a beetroot salad or a green salad.