A little sneak peek video while serving the quiche with roasted sweet potatoes, a fresh salad with apple, feta, nuts and dried cranberries.

Ingredients (serves 10)

sea salt
freshly ground black pepper
150 g broccoli
100 g fresh peas and broad beans , podded
75 g baby spinach
2 spring onions
4 rashers higher-welfare smoked streaky bacon , optional
4 large free-range eggs
150 ml double cream
150 ml semi-skimmed milk
½ a bunch of fresh chives
75 g goat’s cheese
10 pastry cases

Method

Preheat the oven to 180ºC/350ºF/gas 4, cut the broccoli in small roses. Blanch the broccoli, peas and beans in a pan of boiling salted water for 1 minute, then drain. Roughly chop and stir in the spinach so it wilts slightly, then refresh the veg under cold running water. Drain well and place into a large bowl. Trim, finely slice and add the spring onions.
Finely slice the bacon, then add to a frying pan over a medium-high heat and fry for 5 minutes, or until golden, turning occasionally. Meanwhile, crack the eggs into a large bowl and whisk in the cream, milk and a good pinch of salt and pepper. Chop and stir in the chives.
Spoon the greens into the pastry cases, put the bacon pieces on top, pour in the cream mixture and crumble over the goat’s cheese. Place the quiche in the oven for 20 to 25 minutes, or until just set. Leave to cool slightly. -enjoy-