Quiche is rather like soup – after the basic recipe you can add whatever flavouring or ingredients you like or have to hand. With an abundance of local produce – the choice is yours. This recipe is a little firmer with the added cream cheese and so great for taking out on picnics or in lunch boxes.
• 8” shortcrust pastry case
• 180g cream cheese
• ¼ pt full fat milk
• 2 large eggs beaten
• 150g smoked trout skin removed
• 5-6 asparagus tips cut into 1” pieces
• 2-3 tablespoons grated cheddar cheese.
• Salt and pepper
Blanch the asparagus tips for 5-6 minutes, in boiling water and drain. Cut the smoked trout into strips and place in the flan tin.
Soften the cream cheese by beating with a wooden spoon then add the eggs and blend well until smooth. Add the milk to the mixture and whisk together. Season to taste with the salt and pepper. Pour the mixture over the trout then arrange the cooled asparagus on top and cover with the grated cheese.
Bake in a hot oven for 15-20 minutes and then lower the heat. Cook for a further 10 minutes until firm and golden on top. Serve hot with a green vegetable or
cold with salad.
From Jane’s Kitchen
An eclectic collection of seasonal recipes
Available from Caracoli, Alresford
Leckford Farm Shop and Chilbolton Village Stores