CHEESE + BRUSSELS SPROUT QUICHES, BABY HERB SALAD
445g pre-made Shortcrust Pastry (use gluten-free as an alternative)
4 baby potatoes
1 small brown onion, finely chopped
3 garlic cloves, finely chopped
6 Brussels sprouts, trimmed & thinly sliced or 1/2 cup (40g) shredded savoy cabbage
2 tbsp each light sour cream and milk
180g soft-centred washed-rind cheese (Époisses) or brie, cut horizontally into 4 slices
100g baby kale or spinach leaves
50g micro herbs (see notes)
Juice of 1 lemon, plus wedges to serve
200g mixed heirloom tomatoes, quartered if large
Roll out pastry until 5mm thick and grease and line four 13cm loose-bottomed tart pans. Refrigerate for 20 minutes.
Place potatoes in a saucepan of cold salted water. Bring to the boil over high heat, then reduce heat to medium-high and simmer for 20 minutes or until tender.
Drain and cool, then cut into 1cm-thick slices. Set aside.
Preheat the oven to 180C.
Prick pastry bases with a fork, then line with baking paper and fill with pastry weights. Bake for 10 minutes, then remove weights and paper and bake for a further 5 minutes or until dry and crisp.
Heat 1 tbs oil in a frypan over medium heat. Cook onion, stirring, for 4-5 minutes.
Add garlic and sprouts and cook, stirring, for 6-7 minutes until light golden and starting to crisp around the edges. Cool slightly, then divide among pastry shells and top with potato slices.
Whisk eggs, sour cream, milk and mustard in a bowl. Season, then divide among pastry shells. Top each with a cheese round. Bake for 25-30 minutes until filling is set and cheese has melted.
Combine kale and micro herbs in a bowl. Whisk together lemon juice and remaining 1 tbs oil, then season. Top the quiches with salad and dressing, and serve with tomato and lemon wedges.
RECIPE BY KATIE QUINN