INGREDIENTS TO MAKE QUICHE RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
  2. Trim and finely slice the leeks, peel and finely slice the shallot and pick the thyme leaves. Roughly chop the ham.
  3. Melt the butter in a pan and sauté the leeks and shallot with half the thyme leaves for 5 minutes, until soft but not coloured – add a splash of water if it starts to stick. Set aside.
  4. Cut the broccoli stalks into 3cm lengths and slice the larger florets in half. Blanch in boiling salted water for about 3 minutes, then drain well.
  5. Lightly brush a 26cm round quiche tin with a little of the oil, then drape a layer of filo pastry over it, very gently pressing it into the corners, leaving a few centimetres overhanging.
  6. Brush the filo with a little more oil, scatter over some of the remaining thyme leaves and layer another piece of filo on top. Repeat layering the oil, thyme and filo until you have a fully lined quiche base – around 4 filo sheets. Bake the case in the oven for 3 to 5 minutes, until just starting to colour.
  7. Stir the broccoli and smoked ham through the leek mixture, then spoon the filling over the pastry base.
  8. Beat the eggs and milk with a pinch of black pepper, then grate in ¾ of the cheese. Pour it over the veg and ham, grate over the rest of the cheese, then place it on a baking tray and bake for 25 to 30 minutes, or until cooked through.
  9. Remove from the oven and leave to stand for 15 minutes before serving with a green salad.

Steps:

• This recipe works great as a stand-alone dish, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. GET AHEAD You can make this all on the day, if you prefer. Equally, you can cook the whole thing the night before, and enjoy cold. Whatever works for you! Put the flour, butter and a pinch of sea salt into a food processor and pulse for 15 seconds, until the mixture resembles breadcrumbs. Add 4 tablespoons of water and pulse for a few more seconds until it comes together. Scoop on to a flour-dusted work surface and push and pat into a round – don’t be tempted to knead it. Wrap and rest in the fridge for 30 minutes. Preheat the oven to 180°C/350°F/gas 4. Lightly oil a non-stick loose-bottomed tart tin (25cm diameter, 4cm deep). Roll out the pastry on a flour-dusted surface, turning it every so often, until it’s just under ½cm thick. Gently roll it up around the rolling pin, then unroll it over the oiled tin and ease it into the sides, letting the excess pastry overhang. Prick the base all over with a fork, place on a baking tray, then bake blind for 30 minutes, or until lightly golden. Cool, trim off the excess pastry, and store in an airtight container Prep your chosen veg – peel, carefully halve and deseed the squash, then dice into 2cm chunks, or clean and slice the mushrooms. Put a large non-stick frying pan on a medium heat. Peel and finely slice the onion and garlic, then place in the pan with 1 tablespoon of olive oil. Add your chosen veg and cook for 30 minutes, or until soft and starting to caramelize, stirring occasionally and adding splashes of water to prevent it sticking, if needed. Season to perfection, then leave to cool. Tip into a blender, crack in the eggs, add the cream and grate in the Cheddar, then blitz until smooth, cover and refrigerate overnight. ON THE DAY Preheat the oven to 180°C/350°F/gas 4. Pour the filling into the pastry case, then crumble over the goat’s cheese. Rub the thyme sprigs with a little oil, then pick the tips and leaves over the tart. Bake for 40 minutes exactly, then remove and leave to cool, ready to wrap and go.