Today it’s time to get back in the kitchen. I’m a bit of a carnivore, although I do love my vegetables I must admit that I think I probably eat too much meat. So the new cooking mission is to eat vegetarian dishes twice a week. It’s been really fun deciding what to make and this week made easier by the delivery of my new Microplane Pizza Cutter.
It has an ultra-sharp round blade so makes easy work of slicing a range of baked goods other than pizzas (which I’m sure it does perfectly) – like bread, tarts and pies. A lightbulb moment…a vegetable quiche popped into my head, the perfect way to test the Microplane Pizza Cutter’s efficiency.
I’m particularly fond of peas and broad beans – and green is one of my favourite colours. The final reasons for my choice – a broad bean, pea and goat’s cheese quiche.
4 portions of frozen spinach, defrosted (I buy the frozen spinach that comes in small squares)
6 spring onions, ends removed and chopped
25g plain flour
2 large eggs
100g soft goats cheese
Heat the oven to 180C. Melt the butter in a pan and add the broad beans, peas, spinach and onions, cooking on a medium heat for about 10 minutes while gently stirring.
Add the milk and flour into the pan and stir over the heat until it thickens to a smooth sauce.
Beat the eggs and stir into the sauce and season with salt and pepper.
Line your quiche pan with the pastry sheet, making sure the sides are covered.
Pour the vegetable mix into the case.
Scatter the goats cheese on top.
Bake for 40 minutes until the filling is set. Remove from the oven and leave to cool for 10 minutes before removing from the tin.
I’m always nervous with baked goods when they come out of the oven. Serving them is a potential nightmare to me, too much potential for collapse! No need to worry today. The Microplane Pizza Cutter whizzed through my pastry and the filling (it is quite a deep quiche), so easy and leaving the cleanest of edges.