MUSTARD LEAF & GRUYÈRE QUICHE
Mustard leaves are incredibly healthy, with high contents of antioxidants and vitamins - best of all they can be easily foraged in parks, fields or alongside roads. With a flavor similar to spinach, it's taste is highlighted in this quiche through the use of extra Dijon mustard and Gruyère cheese.
180g Plain Flour
90g Unsalted Butter, diced
1 tbsp Grain Dijon Mustard
1 tbsp Cold Water
200g Mustard Leaves
200g Gruyère Cheese, finely diced
2 Medium Eggs
1 tbsp Dijon Mustard
100ml Whole Milk
100ml Heavy Cream
Salt and Pepper
1. Put the flour butter and salt into a large bowl and rub lightly together using your fingertips, until you have a sandy texture. Add the grainy mustard and the cold water. With your fingertips, gradually work the mixture until the dough comes together. Knead gently for just 10 seconds then press into a ball, wrap in cling film, flatten it out and place in the fridge for 20 to 30 minutes.
2. Take the dough out of the fridge, roll out on a lightly floured surface to a 3mm thickness. Line a 21cm tart case with greaseproof paper, place the pastry over it and tuck the pastry into the corners. Roll a rolling pin over the top of the tart case to trim the edge. With your fingers, push the pastry gently up all around the side of the tart case, to raise the edge 2mm above the case. Using a fork, lightly prick the bottom of the pastry case, and blind bake for 15 minutes, or until lightly golden.
1. Cut the mustard leaves in strips and cook gently in a medium saucepan over medium heat. Add some seasoning and cover, leave to cook for 10 minutes, or until the leaves are soft. Drain and reserve.
2. In a large bowl, beat together the eggs, milk and cream and season with salt an pepper.
3. To assemble the quiche, spread the tablespoon of Dijon mustard over the base of the cooled pastry, then scatter evenly the pieces of cooked mustard leaves. Gently pour the creamy egg mixture over and scatter the pieces of gruyère over the top.
4. Bake for 30 minutes until golden brown. Leave to rest and cool slightly for 10 minutes before serving.