Every couple of weeks I get a craving for quiche. Tonight I decided to use up the feta & eggs in the fridge so made a watercress, feta & pesto quiche, crushed new potatoes with (local) asparagus. I’ve never had watercress before, but really liked it. With a quiche you can essentially use any “filling” ingredients you want. When we’re feeling unhealthy I make it with mushrooms, cheese, bacon and single cream or tomato sauce and sausages.
Watercress, feta & pesto quiche
1 plain pastry base (I’m rubbish at pastry and buy a ready made base)
1 bag of watercress, wilted
2 tsp of pesto
big handful of feta cubes
salt & pepper
1. Preheat oven to 160oc. Spread buy clonazepam diazepam pesto on base, then sprinkle on feta. Wilt watercress in a pan, cool and squeeze out excess water then spread this over the feta.
2. Whisk egg, milk plus seasoning and pour into base. Don’t overfill, I learnt this the hard way once when I opened the oven to find burnt quiche mix all over the bottom of the oven.
3. Bake for 30-40 till golden. Let it cool for 10 min before serving.
Crushed new potatoes
1. Boil potatoes for around 10 minutes. Drain and spread out on a baking tray, lightly crush with fork/masher. Drizzle with olive oil and sprinkle on seasoning. Bake for about 25 min.