Egg and Salad Cress Tart
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
1
- For the pastry
- 1 cup all-purpose flour
- ¼ cup cold butter (diced)
- 1 egg
- butter (for the tin)
- flour (for the tin)
- all-purpose flour (for the work surface)
- For the topping
- ½ cup milk
- ½ cup cream
- 3 eggs
- 1 ½ cups grated Cheese (e. g. Gouda and hard goat's cheese mixed)
- Nutmeg
- 1 ½ cups carrots (diced)
- 1.333 cups Leeks (sliced)
- 1 clove garlic cloves (diced)
- 1 handful fresh parsley (chopped)
- Plus
- fresh microgreen (cress)
Preparation steps
1.
Knead together the flour, butter, egg and a good pinch of salt to form a smooth pastry. Shape into a ball, wrap in cling film and chill for around 30 minutes.
2.
Heat the oven to 200°C (180°C in a fan oven) 400°F, gas 6 and grease and flour a baking tin.
3.
Mix together the milk and cream with the eggs. Stir in the cheese and season well with salt, ground black pepper and nutmeg. Stir in all the vegetables and the parsley.
4.
Roll out the pastry on a floured work surface slightly bigger than the tin. Place the pastry in the tin creating an edge all the way round. Add the vegetable mixture and bake for 45-50 minute until golden. If the quiche starts to brown too quickly, cover with aluminium foil. Serve sliced and garnished with cress.
