Hello from Norfolk!

Every summer I have the intention of keeping up with the blog and yet I never manage to. It’s already August and I have absolutely no idea what happened to June and July.

Well, I have some idea. There was a lot of the Euros and Olympics, trips to Norfolk and summery days in London as well as some rainy ones.

Now we’re in Norfolk once again and it’s absolutely lovely! We had friends staying at the weekend so did little outings to the beach, to the golf club for lunch, to Holkham and did some shopping in Burnham Market. I’ve also done a lot of cooking, utilising the barbecue at every opportunity.

I go to the farm shops as soon as we need fruit or vegetables and to the fishmonger for weekend shellfish. Love it here!

Hope you’re all having a lovely summer!

Recipe: Broccoli, Pepper and Cheddar Quiche

This quiche has become my new favourite! It’s vegetarian but so yummy carnivores don’t even notice the absence of meat. I first made it because I was in the mood for quiche but wanted a healthier option than my delicious puff pastry quiche Lorraine. So I skipped the puff pastry crust (but I would add it if I made it for a more special lunch or picnic because puff pastry quiches are so lovely and decadent) and made sure to pack it full with lovely nutritious vegetables, as well as cheese and cream (and milk) of course. Served with a nice salad it really is a delicious lunch or supper!

Broccoli, pepper and cheddar quiche, serves 6

Crust:

300 ml plain flour

a pinch of salt

1/2 beaten egg

Filling:

2 peppers, sliced, seeds removed

2 tbsp mild olive oil

1 large broccoli brown, cut into florets, stem discarded

2 handfuls grated mature cheddar

3 eggs + 1/2 egg leftover from the crust

300 ml double cream

100 ml whole milk

salt and pepper

In a large frying pan, fry the sliced peppers in the oil until they start to brown around the edges, approx 5-8 minutes. Season and transfer to a bowl. Rinse the pan and add the broccoli florets, salt and cover with water. Bring to the boil and let it cook for 30 seconds. Drain and set aside.

Make the crust by kneading the ingredients together. Push it out to cover the bottom and sides or a pie dish or springform. Prick with a fork and pre-bake for 10 minutes in 180C.

Remove the pre-baked crust and add the peppers and broccoli. Add the cheese. Add eggs, cream and milk to a bowl, mix with a whisk and season well. Pour the egg mixture into the pie crust and bake until golden brown and just set (I prefer a little wobble in the middle to over cooked) for 35 minutes on 180C. If it gets too brown before it’s done cover with tin foil towards the end.

Let it cool (uncovered) for at least 10 minutes before eating. Serve with a green salad. It can be eaten warm (it can be reheated), at room temperature or cold.