Brig Farm Shop’s top tips for making quiche

Nov 14 2008 by Our Correspondent, Perthshire Advertiser Friday

QUICHE is a great option when you are feeding a growing family.

Not only is it nutritious, tasty and convenient, it can also be eaten hot or cold and is just as good in a lunch box as it is with seasonal vegetables.

This delicious quiche picks up the distinctive flavour of the leeks and earthy texture of the mushrooms perfectly.

And served with seasonal leaves and the tangy lemon dressing it makes an ideal lunch or supper dish.

We’ve gone veggie but add Puddledub bacon bits for a carnivore’s alternative!

Eggs are an excellent source of protein and iron and contain almost all of the B vitamins plus useful amounts of vitamin D, as well as some vitamin E. Choose Local and Free Range to ensure freshness and quality – Brig stocks organic and non organic varieties.

We’ve gone with leeks as a hardy Scottish vegetable which are available all winter round. Part of the same family of veg that produce onions and garlic this distinctive tasting vegetable is sweeter than the onion, making it a first choice vegetable for adding flavour to a meal without overpowering it.

The leek, in many cultures, is widely considered to have diuretic healing properties and it is also a well-known antiseptic. Leeks are rich in minerals and vitamins so are a wonderful source of nutrition in the winter months: iron, potassium, magnesium, copper and calcium and vitamins A, B1, B2, B3, B9 (folic acid) and C will certainly help ward off flus and colds!

Delicious when sautéed in butter or oil, this versatile vegetable can also be baked with cheese or added to soups and stews.

Leek and Mushroom Quiche and Seasonal Leaves with Brig Dressing (Serves 4–6)

Ingredients: 175g (6oz) shortcrust pastry; 220gms mushrooms, wiped and sliced; ½ medium leek, diced; 2 tbsp (25g) 1oz fresh farm butter; 1 free range egg, plus 1 additional free range egg yolk; 150ml (1/4pt) fresh single cream; 1 tsp (5ml) chopped fresh basil; salt and freshly ground pepper and seasonal leaves

Dressing:20mls rapeseed oil; 5mls lemon vinegar; salt and pepper; tsp freshly chopped parsley

Method 1. Roll out the pastry and use to line a 21.5 cm (8 1/2 inch) flan dish. Bake blind in the oven at 200°C (400°F) gas mark 6 for 20 minutes until set.

2. Sauté the mushrooms and leeks gently in the butter for 4 minutes. Drain and place in the flan case.

3. Beat together the egg and yolk, add fresh cream, basil and seasoning and pour over the mushrooms.

4. Bake at 190°C (375°F) gas mark 5 for about 35 minutes, until just set.

5. Mix all ingredients for dressing together. This can be stored in an airtight container or bottle in the fridge for up to one week.

6. Serve the quiche hot or cold with seasonal salad leaves and Brig Dressing