We love quiche and make it fairly regulary always trying out new toppings and this time, also a new base.
1 quantity of herby short-crust pastry
2 bunches of spring onions, roughly chopped
2 large cloves of garlic
1 small bunch of parsely, finely chopped
4 large eggs
150 ml soured cream/crème fraîche/ordinary cream
splash of milk
pinch of nutmeg
extra virgin olive oil
Make the pastry according to the recipe. Grease a 26 cm fluted flan dish with a tiny bit of olive oil. Place the pastry ball into the middle and with your knuckles spread it evenly. Stab a few times with a fork, cover in greaseproof paper, pour on ceramic baking beads (or failing that uncooked rice, chickpeas, beans or similar).
Preheat the oven to 200 °C/gas mark 5 and blind bake for 15 minutes.
In the meantime, prepare the topping. Clean and wash the spring onions, then coarsely chop them. Heat a little oil in a frying pan and sauté the spring onions over a medium heat until just softened and lightly brown.
Beat the eggs, season with pepper, salt and nutmeg. Add the cream and milk and mix well. Squeeze the garlic through a garlic press and finely chop the parsley. Add to the egg mix.
When the 15 minutes are up remove the pastry from the oven using oven gloves, pour off the beads and remove the paper. Pour the topping onto the pastry and bake at 200 °C/gas mark 5 for 35-45 minutes. Serve hot or cold.