Asparagus & pea season is one of the best seasons, if you ask me.
After never ending months of winter, where your 5-a-day is basically made up of carrots, some sort of cabbage and apples (booooooooring), the appearance of the first spring vegetables brings back memories of sunny afternoons spent preping the haul from my parents’ garden.
Popping peas out of their pods, removing stems from green beans and strawberries, peeling and chopping tomatoes…
Perfect ambassadors of the beautiful days to come, asparagus, peas and all their spring vegetable friends taste just like a crisp spring day: green, light and fresh.
Have them as a starter or a side, just blanched and served with French dressing.
Or as the main event by adding them into your kitchen staples, be it risotto or, like me, a delicious Spring vegetable quiche!
The perfect spring supper.
- 1/2 block of shortcrust pastry
- 80g tenderstem broccoli, stalk removed
- 80g (one big-ish handful) French green beans, ends removed
- 80g fine asparagus, ends removed
- 50g garden peas
- 2 big (or 3 medium) eggs
- 150ml single cream
- 1 tbsp curry powder
- a small pinch of chilli powder
- salt, pepper
- Pre-heat the oven to 150°C (gas mark 5).
- Put a small saucepan of slightly salted water to boil.
- In the meantime, roll your pastry to 1/2cm thick and use it to line a 20-25 cm round tin.
- When the water is boiling, add the green beans. Cook for about 2min, then add in the rest of the vegetables and cook for another 1-2 minutes.
- Remove from the heat, transfer to a vegetable strainer, rince with plenty of cold water, then drain well.
- In a big mixing bowl, whisk together the eggs and cream. Season with the curry powder, the chilli powder (if using) and plenty of salt and pepper.
- Add the drainer vegetables to the egg and cream mixture, and mix well.
- Pour the mixture into the lined tin until it's about 2/3 full. be careful not to overfill the tin!
- Bake for 35-40 minutes or until the top is golden and the quiche just set.
- Eat warm or cold.