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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Laurel Bank tea rooms in Broughton

I’ll have that with cheese please!

A trip to Scotland leaves Clare Latimer a little bit batty, but the dishes she enjoyed between dramas are simple and sumptuous

Gruyere and rocket quiche
This is the dish I chose from the Montiviot café and the rocket adds a peppery flavour to the wonderful strong cheese flavour. Go carefully with the salt. Serve with a tomato salad.

Ingredients
Serves 4-6
250g flour
Pinch sea salt
125g butter
Half teasp mustard
powder
1 teasp fresh thyme, leaves only
1 med red onion, peeled and chopped finely
1 clove garlic, peeled and crushed
1 desp olive oil
3 eggs
200ml crème fraiche
200ml milk
Freshly ground black pepper
200g fresh wild rocket
200g Gruyere cheese, grated.

Method
To make the pastry, rub the flour, salt, butter, mustard powder and thyme together with your fingertips until the mix resembles breadcrumbs.
Slowly add some chilled water and, using a round bladed knife, stir until it starts to turn like dough. Stop at this point and, using your hands, knead lightly into a dough ball. Chill for 30 minutes.
Preheat the oven to 200C / 400F / gas 6.
Gently fry the onion and garlic in a frying pan with the olive oil for about five minutes or until the onion is soft. Mix the eggs and crème fraiche in a bowl with the milk, some salt and pepper and then mix in the rocket and Gruyere.
Roll out the chilled pasty to the size of your 22cm approx quiche dish and then, lifting it with your rolling pin, lay over the top. Using your hands, press down into the sides. Cut off the top and tidy.
Spoon in the onion mix and spread evenly over the pastry. Pour in the egg mixture and place on a baking tray. Cook in the oven for about 35 to 45 minutes or until golden brown on the top. Leave to stand for about 15 minutes then serve slightly cooled.

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