Our panel of culinary experts offers advice on seasonal quiches and tarts with an edge
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The thing about quiches and tarts, says Kitty Coles, author of Make More with Less, is people are set in their ways. “Quiche really can be whatever you want it to be, so don’t worry about following exact rules.” That said, a rough formula is always helpful. “It’s some sort of creamy thing [creme fraiche, cream cheese, ricotta, say], plus an egg or two [depending on the size of the quiche/tart you’re making], plus any ingredients you have in your fridge.” That could simply be herbs (parsley stalks or chives) or the end of a bunch of spring onions, plus some lemon. “That would be a great start to a quiche, because you can just blitz it all up and you’ll have instant flavour.” Top with radishes tossed in oil or serve with a side of veg.
Spring, however, doesn’t always mean greens, so don’t forget about first-harvest beetroot and carrots. “We don’t always think of them as spring-like, but they are so tender,” says Anna Shepherd, author of Love Vegetables. She finely shaves raw beetroot and uses it to top filo, ready-rolled puff or shortcrust pastry alongside shallots and pink peppercorns. “Layer that with some plant-based creme fraiche and serve with a bit of cheese, just to give it an accent.” A few peppery leaves on the side would also be very welcome.
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