Tonight's dinner, vegetable quiche. Photo by Eleanor Rimmer.
What, you want a recipe for vegetable quiche?
Oh, go on, then.
Sift 6oz wholemeal flour (chuck in the bits that won't go through the sieve) with a pinch of ground sea salt and rub in 3oz butter until it goes like breadcrumbs, add iced water and mix until it turns into a soft dough, roll out and use to line a quiche tin. Chill the pastry whilst you make the filling. Get a selection of vegetables (I used half a cauliflower, a couple of carrots and a leek), cut them quite small and boil for five minutes. Strain and put them in the quiche case. Beat 3 egg yolks with 4floz double cream and 4floz of full cream milk, season with ground sea salt and freshly ground black pepper and plenty of freshly grated nutmeg and pour over the vegetables. Top with a handful of grated cheddar cheese and bake in a moderate oven until set (perhaps 20-25 minutes).
Make a couple whilst you're at it. They freeze well, and anyway, it's Ed's favourite.