Who am I kidding? All I really want in life is a flowy dress, a patch of grass in the sun, a tea that’s the perfect temperature, a great Spotify playlist and a big delicious slice of quiche. Other things that could just bring me a spot of extra happiness include, a million dollars, a dream kitchen, a dog that’s perfect, the discovery of an eye cream that’s magic, thick hair that grows like Blake Lively and to be Blake Lively.
PS: Mothers day is coming up and she’ll love this…
Fig, Feta & Rosemary Quiche
Makes one delicious quiche
1 sheet of frozen short crust pastry
185ml of cream
3 eggs + 1 extra egg yolk
3tbs freshly chopped rosemary
Handful of fresh figs, sliced
Salt & pepper
Heat your oven to 180 and grease a quiche tin generously with butter. Remove your sheet of pastry from the freezer and leave to defrost on your counter.
In a bowl, whisk the cream, eggs, rosemary, salt and pepper together until smooth then crumble through the feta.
Mould the pastry into you tin and squish into the sides, ensuring there are no gaps or holes. Just trim the edges if you have excess pastry. Grab a piece of baking paper and cover the pastry then sprinkle over about a cup of beans, chickpeas, rice (or whatever dry ingredient you have) over the baking paper. Pop into the oven for 10 minutes to par cook the pastry. This is called blind baking pastry. Once it’s hardened and a little golden, remove the beans or rice and baking paper and leave to cool slightly before pouring in your cream mixture.
Pop a baking tray under your quiche tin then scatter the sliced figs over the cream and bake for a 30 minutes or until the quiche has set and the sides are golden. Leave to cool before removing the tin and slicing up.
If you can’t find fresh figs or they’re too expensive you can use dry ones, just leave them in a bowl with boiling water for 10 minutes to rehydrate them.