ULTIMATE INDULGENT QUICHE

With Somerset Red, Vintage Cheddar & cream

Serves: 8

Cooking time: 1 hr 20 mins plus chilling and cooling time

NOTE: the quiche can be frozen if you wish. Simply defrost overnight in the fridge and reheat in a 180°C/160°C fan/350°F/gas mark 4 oven for 15 mins.

• 260g/9.2oz plain/all-purpose flour, plus extra to dust
• 145g/5.5oz Ivy’s Reserve Salted Butter, chilled and cubed
• 100g/3.5 oz Ivy’s Reserve Vintage Cheddar, finely grated
• 75g/2.6 oz Ivy’s Reserve Somerset Red, finely grated
• 4 egg yolks plus 2 large eggs
• 2 garlic cloves, finely sliced
• 1 bunch spring/green onions, trimmed and finely sliced
• 250ml/8.5 fl oz double/heavy cream
• 100ml/3.4 fl oz crème fraîche
• 15g/0.5 oz mixed soft herbs, dill, parsley, chives, chervil or tarragon, finely chopped

1. To make the pastry, tip the flour and 50g/1.8oz grated Cheddar in a bowl with the 130g/4.6oz cubed butter. Rub together with your fingertips until it resembles breadcrumbs. Add 2 egg yolks and 2-3 tbsp ice-cold water and bring together into a ball. Shape into a disc, cover in a greaseproof paper and chill in the fridge for at least 30 mins.
2. Meanwhile, melt the remaining butter in a large heavy-based pan over a low heat and add the garlic and spring/green onions with a pinch of salt. Cook for 5 mins, stirring regularly until very soft and lightly golden.
3. Heat the oven to 180°C/160°C fan/350°F/gas mark 4. Put a large baking tray/sheet in the oven to heat up.
4. Roll out the pastry into a rough circle on a lightly floured surface (½cm/¼inch thick) and line a 25cm/10 inch loose-bottomed tart tin, easing and gently pushing it into the sides, leaving the excess hanging. Prick the base all over with a fork, then chill in the fridge for 30 mins.
5. Line the pastry case with a piece of greaseproof paper and fill with baking beans or rice. Place on the preheated baking tray/sheet and blind bake in the oven for 15 mins. Remove the paper and beans; return to the oven for a further 5-10 mins, until the pastry is dry and golden. Use a fine grater to shave away and remove the excess pastry.
6. Beat the remaining eggs and yolks with the cream, crème fraîche and chopped herbs. Season well and stir through most of the grated cheeses.
7. Spread the softened onions in the tart case and pour over the egg mixture. Sprinkle on the remaining cheese. Bake in the oven for 30-35 mins, until just set and golden on top. Cool for 15 mins and then serve with a tomato and green salad.