23 Feb ASPARAGUS AND PEA QUICHE WITH SMOKED CHEESE
We have a new food contributor! Bethie Hungerford, from Hungermama. Check out her site for fantastic meal plans that will make your life so much easier if you ever have that what-the-f***-are-we-having-for-dinner? feeling. The Ladyland ladies are all converts to her easy and healthy mid-week cooking. We’ll be doing some food posts with her each month because frankly, she’s full of great ideas. Over to you Bethie…
I love a quick, yummy meal (especially when bacon is involved) and this quiche recipe is no exception. It’s easily adaptable to accommodate your family’s preferences and/or current fridge contents. Just throw in whatever you have laying around (broccoli, courgette, etc.); if you include enough cheese and bacon, it is bound to be delicious!
HUNGERMAMA’S EASY QUICHE
– 5 eggs
– 150 grams (1 cup) of frozen peas
– 10-15 asparagus spears (with ends removed)
– 100 grams (1 cup) grated smoked cheese (mix in some mild cheddar if you’re worried it will be too strong for your kids)
– 5 strips of smoked streaky bacon
– salt and pepper to taste
– ready-made shortcrust
PRE-BAKE YOUR PIE CRUST
(Pre-baking the crust ensures it is cooked on the bottom, and holds up when served. It sounds fussy, but once you’ve done it once, you’ll see that it is quite easy!)
Pre-heat your oven to 180°C (350°F)
Unroll your short crust and gently press it into your dish, cutting off any overhang with kitchen shears. Cut out parchment paper and lay it over the bottom of your pie crust before adding some pie weights, or dried beans (to keep the crust from bubbling up). Cook the pie crust like this for 10-15 minutes, or until the crust begins to brown. Remove from the oven and, once cooled, remove the pie weights and parchment paper.
PREPARE THE FILLING
Whisk up eggs
Mix in cheese
Pour your filling into your pie crust (if you have extra filling, you can dump it into an oven safe dish and cook it separately)
Sprinkle in peas, then gently lay the asparagus into the dish (you will likely need to adapt the amount of veg depending on dish size and preference)
Place quiche in oven and cook for around 20 minutes, or until the top of your quiche begins to brown
While the quiche is cooking, fry up your bacon. Crumble, or chop the bacon and set aside.
If your crust get too brown, use tinfoil to make a shield for it.
Once the quiche is cooked through, sprinkle with bacon and serve!
Bethie Hungerford is a singing, cooking, traveling, dreaming, American mama in London. She has two cheeky kids, a hard-working husband, and a blog that features meal planning and easy (but delicious!) weeknight recipes. She lives in southeast London where she can often be found Instagramming in Dulwich Park.
Words: Bethie Hungerford. Recipe inspired by this fritatta.
Photography & styling: Emma Scott-Child.