By Dominic Franks, AKA @dominthekitchen. One of the charming things about living in our little rural village is when you come home to find a bag of produce hung on the doorhandle. You never quite know what it’s going to be! It could be eggs from Ann’s hens or honey from Mike’s bees, but today it was broad beans from Geoff. I felt they would be perfect in the quiche I was planning to make with these stunning Signature Surrey Sausages from Porky Whites. For me, the quiche and the banger are synonymous with the British summer; picnics on the lawn, the sound of the sizzling sausage on the bbq and bringing them together in one incredible melange of flavour has created, what I’d consider to be the taste sensation of the season!
Make the cheddar rye shortcrust pastry
- Finely grate the cheddar. Pick the leaves and finely chop the fresh thyme.
- Place both flours, cheddar and butter into a large bowl and rub them together with your fingers until the mixture resembles breadcrumbs. Add the mustard powder and thyme, 2 tbsp cold water and bring the dough together with your hands.
- You may need a little more water, it needs to be a smooth dough- add sparingly. Wrap the pastry in cling film and refrigerate for at least 30minutes.
Prep the sausage filling
- While the dough is chilling, peel and thickly slice the red onion. Peel the broad beans. Chop each sausage into 3 pieces.
- Heat the olive oil and butter in a large frying pan over a medium heat. Add the red onion and sauté for 5 minutes until it begins to soften.
- Stir in the sausages and brown them all over, this should take about 8 minutes. Add the fresh thyme leaves, season with salt and pepper. Stir in the broad beans then take the pan off the heat.
Make the custard
- In a large bowl, beat together the Greek yoghurt, cream and eggs. Season with salt and pepper.
Preheat the oven & roll out the quiche crust
- Preheat the oven to 180°C/160°C fan. Oil a 25 cm loose-bottomed metal quiche tin.
- Tip the pastry onto a lightly floured surface, then roll out as thinly as you can. Carefully lift and ease the pastry into the quiche tin base.
- Trim the pastry edges with scissors so it sits slightly above the tin. Press the pastry into the tin and lightly prick the base with a fork.
- Spoon the sausage filling into the pastry case and crumble over ⅔ of the feta.
- Pour over the custard, then crumble over the remaining feta.
- Bake for 45 minutes until golden and risen, set aside on a wire rack to cool.
Plate up!
- Slide the quiche carefully out of the tin, cut into slices, serve and enjoy!
For the cheddar rye shortcrust pastry
- 50g cheddar, finely grated
- 1 sprig fresh thyme, leaves picked & finely chopped
- 250g plain flour
- 50g rye flour
- 100g butter
- 1 tsp English mustard powder
- 2 tbsp cold water
For the sausage filling
- 1 red onion, thickly sliced
- 100g fresh broad beans, peeled
- 400g Porky Whites Signature Surrey Pork Sausages, chopped
- 2 tbsp olive oil
- 50g butter
- 2 sprigs fresh thyme, leaves picked
- Salt & pepper, to taste
For the egg custard
- 4 eggs
- 2 tbsp Greek yoghurt
- 120ml single cream
- 150g feta cheese, crumbled
