Strawberry and basil quiche

Ingredients:

INGREDIENTS

For the pastry
• 225g plain flour
• 100g salted butter – cold from fridge
• 2 tablespoons caster sugar
• ½ teaspoon apple cider vinegar
• A little ice cold water

For the filling
• 1 punnet of fresh strawberries – hulled and quartered
• 2 eggs
• 150ml single cream
• 4 tablespoons Greek yoghurt
• 1 tablespoon sugar
• A handful of fresh basil – shredded

 


Words by:
Dominic Franks
Featured in:
June 2024

Dominic Franks shares a delicious dessert recipe which celebrates the start of the strawberry season.

This strawberry and basil quiche is a celebration of strawberries and the first of the new season British strawberries. The strawberries and pastry are wonderfully sweet and balance well with the basil and custard tart filling. All in all a glorious combination!

I’m using a fluted oblong loose-bottomed tart pan but this recipe would also fit into one large (25cm) fluted tart tin.

METHOD:
• Start with the pastry. Place the flour and butter into a food processor and whizz till it resembles breadcrumbs. (This can be done by rubbing the fat into the flour with your fingertips.)
• Tip the crumbly flour into a bowl, stir in the sugar and add the apple cider vinegar and a splash of ice cold water. Using a butter knife, start to stir the mixture together and then as it begins to form lumps, go in with your hand. If it feels a little dry, or it’s not forming one larger ball, add another splash or two of water.
• Once it forms into a ball, knead it in the bowl for a few seconds, then flatten into a disk, wrap in cling-film and pop in the fridge. It needs to stay refrigerated for at least two hours.
• Beat the eggs, then pour in the cream and yoghurt and beat again. Stir in a little sugar and the shredded basil.
• Pre-heat the oven to 170°C (fan)
• Roll out the pastry on a floured surface and line your tart tin. Prick all over with a fork. Sit the tin on a metal baking sheet.
• Lay the strawberries into the tin with the pointy bits of the fruit facing upwards. Next, pour over the egg and cream mix.
• Bake for 35-40 mins or until the top is beautifully golden.
• Set aside to cool for at least 15 mins before serving.



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