“Back From the Brink” Bacon and Broad Bean Quiche

Guest Blog Post: With help from “Roots”, the mathematical half of Roots & Toots:

Show me a man or woman who doesn’t love broad beans and I’ll show you a fibber. Even frozen broad beans cooked and then peeled are almost just as nutty and lovely as seasonal, fresh beans. Better still, the combination of broad beans with the smoky and salty flavours of bacon is an absolute winner. So I picked up some Suffolk black molasses and ale cured bacon (from good old Waitrose) to include in this rather special quiche. It was a #BadVegetarian kinda day. There’s always one day like this in every week.

If I’m honest ’round one’ was a bit of a disaster. We used 9″ inch recipe measurements in an 8″ tin. We thought we could wing it, but, at the 30 minute mark we became unstuck when we realised the filling was like batter mix. We scooped out some of the middle, pressed it down with some grated cheese and hoped for the best. It set eventually and tasted great, it just didn’t look so pretty:

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Now, I’m a humanities kinda gal: French, art, English and history were my subjects at school. And so, for our mk2 quiche, intervention was needed from my better half, the engineer of the two. His abilities to recalculate our broad bean and bacon quiche was done entirely in his head. (I’m easily impressed.) So a week later, after a short moment contemplating the matter, he whipped up this little beauty – attempt number two:

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Perfect! Thank the lord for science…

Bacon and Broad Bean Quiche NB:

For a vegetarian version, remove the bacon and substitute with 8 spears of blanched asparagus.

Ingredients For the pastry (or use shop bought short crust):

140g plain flour, plus extra for dusting

Salt

60g butter, plus extra for greasing

For the filling:

200g English cheddar, grated

175g bacon, chopped

4 eggs

80ml milk

160ml double cream

Two handfuls of peeled broad beans

Sea salt

Pepper

Size and style of your quiche: We used an 8” inch spring form cake tin to make this quiche because I prefer the contemporary looking pie with round, straight edges. If you would like to use a 9” inch tin change the ingredients weights to the following: 175g flour, 75g butter, 250g cheese, 200g bacon, 5 eggs, 100ml milk, 200ml cream and 2 – 3 handfuls of broad beans. As calculated by the mathematical half of Roots and Toots.

Preparation method

  • To make pastry – sift flour with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 20 minutes.
  • Preheat the oven to 190C
  • Roll out the pastry on a light floured surface and line a 8inch well-buttered flan dish. Don’t cut off the edges of the pastry yet. Chill again for 10 mins.
  • Cook the broad beans (use frozen if out of season) and once they have simmered for 5 mins, remove, rinse in cold water and peel. Set to one side. Fry the bacon pieces until crisp and set to one side.
  • Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
  • Reduce the temperature of the oven to 160C.
  • Sprinkle the cheese into the pastry base and add the peeled broad beans if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.
  • Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Trim the edges of the pastry.
  • Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.
  • Trim the pastry edges to get a perfect edge and then serve in wedges.

Delicious served with a new potato salad made with finely chopped spring onions and celery along side quarters of baby gem lettuce dressed with cherry vinegar, dijon mustard, olive oil and honey.

And leftovers are always a treat served on a bed of pea shoots:

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I love the above 1950s green dinner plate. 50p from the car boot.

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