Mixed mushroom and taleggio quiche
Serves 6-8

Cheese pastry (see recipe, below) or 450g ready-made shortcrust pastry
1 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves
Salt and pepper
40g unsalted butter, chopped
400g mixed mushrooms
180ml single cream
180ml milk
6 eggs, lightly beaten
40g grated parmesan
200g taleggio, sliced

1 Preheat the oven to 160C fan. Lightly grease 2 x 4cm deep, 15cm round tart tins and line the bases with baking parchment. Grate the pastry and press into the base and sides of the tins. Line the pastry with parchment and fill with baking beans. Place on a large oven tray and cook for 25 minutes. Remove the parchment and beans and cook for a further 5-10 minutes or until the pastry is light golden. Reduce the heat to 140C fan.
2 While the pastry is cooking, heat the oil in a nonstick frying pan over a medium heat. Add the onion and garlic, season and cook, stirring occasionally, for 4-6 minutes or until soft. Remove and set aside.
3 Melt the butter in the pan over a high heat. Add the mushrooms and cook for 4 minutes or until golden. Set aside.
4 Place the cream and milk in a small saucepan over a medium heat and bring almost to the boil. Place the eggs and parmesan in a medium bowl and whisk to combine. Gradually add the cream mixture and whisk until smooth. Add the onion and garlic.
5 Divide half the mushrooms between the pastry shells. Pour over the egg mixture and top with the remaining mushrooms and taleggio. Cook for 40-45 minutes or until golden and set. Cool for 30 minutes, then remove from the tin to serve.

Roasted beetroot, kale and goat’s cheese quiche

Serves 6-8

500g mixed baby beetroot, trimmed, scrubbed and halved
60ml red wine vinegar
45g brown sugar
Salt and pepper
Cheese pastry (see recipe, below) or 450g ready-made shortcrust pastry
2 tbsp extra virgin olive oil
1 onion, finely chopped
180ml single cream
180ml milk
6 eggs, lightly beaten
10g finely grated parmesan
100g kale, leaves torn
200g goat’s curd

1 Preheat the oven to 180C fan. Place the beetroot in a large piece of foil. Place the vinegar and sugar in a small bowl, season and mix until the sugar is dissolved. Add to the beetroot and wrap to enclose. Place on a baking tray and cook for 45 minutes or until tender. Set aside to cool. Reduce the heat to 160C fan.
2 Lightly grease a 5cm deep, 23cm round tart tin and line the base with baking parchment. Grate the pastry and press into the base and sides of the tin. Line the pastry with parchment and fill with baking beans. Place on a large oven tray and cook for 25 minutes. Remove the parchment and beans and cook for a further 5-10 minutes or until the pastry is lightly golden.
3 While the pastry is cooking, heat the oil in a nonstick frying pan over a medium heat. Add the onion, season and cook, stirring occasionally, for 4-6 minutes or until soft. Set aside.
4 Place the cream and milk in a small pan and bring almost to the boil. Place the eggs and parmesan in a bowl and whisk to combine. Gradually add the cream mix, whisking until smooth. Add the onion.
5 Place half of the beetroot, kale and goat’s curd in the pastry. Pour over the egg mix and top with the remaining beetroot, kale and curd. Reduce the heat to 140C fan. Cook for 90 minutes or until golden and set. Cool for 30 minutes before removing from the tin to serve.

Cavolo nero and ricotta quiche

Serves 8-10

Cheese pastry (see recipe, below) or 450g ready-made shortcrust pastry
2 tbsp extra virgin olive oil
2 onions, finely chopped
Salt and pepper
500g cavolo nero, trimmed
250ml single cream
250ml milk
8 eggs, lightly beaten
20g grated parmesan
45g grated provolone
240g firm ricotta, crumbled

1 Preheat the oven to 160C fan. Lightly grease the base and sides of a 5cm deep, 25cm round tart tin and line the base with baking parchment. Grate the pastry and press into the base and sides of the tin. Line with parchment and fill with baking beans. Place on a large oven tray and cook for 25 minutes. Remove parchment and beans and cook for a further 5-10 minutes or until lightly golden. Reduce heat to 140C fan.
2 Heat the oil in a nonstick frying pan over a medium heat. Add the onions, season and cook, stirring occasionally, for 4-6 minutes or until soft. Set aside.
3 Finely chop the cavolo nero, reserving 6 leaves. Place the chopped cavolo nero in a large heatproof bowl. Pour over boiling water and set aside for 2 minutes. Drain and carefully squeeze out the excess water.
4 Place the cream and milk in a small saucepan and bring almost to the boil. Place the eggs and parmesan in a bowl and whisk to combine. Gradually add the cream mixture, whisking until smooth. Add the onion, blanched cavolo nero and provolone.
5 Pour the egg mixture into the pastry shell and top with the ricotta and reserved cavolo nero leaves. Cook for 1 hour or until golden and just set. Leave to cool for 30 minutes before removing from the tin to serve.

Quiche lorraine

Serves 8-10

Cheese pastry (see recipe, below) or 450g ready-made shortcrust pastry
2 tbsp extra virgin olive oil
1 onion, finely chopped
Salt and pepper
180ml single cream
180ml milk
4 bay leaves
6 eggs, lightly beaten
60g grated gruyère
20g grated parmesan
250g streaky bacon
230g baby leeks, halved

1 Preheat the oven to 160C fan. Lightly grease the base and sides of a 5cm deep, 23cm round tart tin and line the base with baking parchment. Grate the pastry and press into the base and sides of the tin. Line the pastry with parchment and fill with baking beans. Place on a large oven tray and cook for 25 minutes. Remove the parchment and beans and cook for a further 5-10 minutes or until lightly golden. Reduce the heat to 140C fan.
2 While the pastry is cooking, heat the oil in a nonstick frying pan over a medium heat. Add the onion, season and cook, stirring occasionally, for 4-6 minutes or until soft. Set aside.
3 Place the cream, milk and bay leaves in a small saucepan over a medium heat and bring almost to the boil. Place the eggs in a medium bowl. Discard the bay leaves, add the cream mixture to the eggs and whisk until smooth. Mix in the onion and cheeses.
4 Place half the bacon and leeks in the pastry shell. Pour over the egg mixture and top with the remaining bacon and leeks. Cook for 60-70 minutes or until golden and set. Leave to cool for 30 minutes before removing from the tin to serve.

Cheese pastry

300g plain flour
1 tsp sea salt flakes
150g cold unsalted butter, chopped
60g grated vintage cheddar
40g grated parmesan
1 egg

Place all the ingredients in the bowl of a food processor and whizz until the pastry comes together. Wrap the dough in clingfilm and refrigerate for 1 hour or until firm.