Step #1
Start by making the pastry: sift the flour, xanthan gum and salt into a large bowl. Work the butter into the dry ingredients with your fingertips until it resembles breadcrumbs, then stir the eggs in with a cutlery knife and bring the dough together. Add a splash of milk if the dough feels too dry. Tip the pastry out onto cling film or baking paper, shape into a smooth disc, wrap tightly and chill in the fridge for two hours, or until firm. *Please note if you're making all three quiches, triple the ingredients for the pastry and cream filling.
Step #2
Preheat the oven to 190C/170C fan.
Step #3
Roll the chilled pastry out onto a lightly floured surface to the thickness of a pound coin and have ready a 9 inch loose-bottom fluted tart tin. Cut out a circle from the pastry a little bigger than the size of the tin and line the tin with the pastry, gently pushing it right into the edges. Trim off any excess and place the tart case in the fridge to firm up for 10 minutes.
Step #4
Prick the base of the tart case all over with a fork, line with baking paper and fill with baking beans. Bake for 20 minutes, then remove the paper and beans, brush the cases with a little egg white (from the filling ingredients), place back in the oven and bake for a further 5, or until golden, crisp and sandy to the touch.
Step #5
To make the cream filling: whisk together the eggs, cream and spring onion tops and season generously.
Step #6
For the cheddar, black bean and tortilla quiche: pour ½ of the cream filling over the cooked tart base. Dollop over the sour cream, sprinkle over the cheese, black beans, coriander and corn tortilla chips, breaking them up with your hands. Pour over the remaining cream filling, right up to the top of the tart case and place in the oven to bake for 35 minutes, or until puffed and golden. Serve with Bay’s Kitchen Tomato Salsa.
Step #7
For the salmon, goats cheese and potato quiche: spread 3 tablespoons of Bay’s Kitchen Basil Pesto over the base of the cooked tart case and pour over ½ of the cream filling. Sprinkle over the potatoes, spinach, salmon and goats cheese, breaking up the latter two as you do. Pour over the remaining cream filling, right up to the top of the tart case, zest over the lemon and place in the oven to bake for 35 minutes, or until puffed and golden.
Step #8
For the quiche lorraine: place a frying pan over a medium heat and add the olive oil. When hot, add in the smoked lardons and cook for 3-4 minutes. When cooked through, tip them out onto a plate to cool slightly, reserving the fat left in the pan. Add in the fennel and cook for 3-4 minutes, or until softened and caramelised at the edges. Tip out onto the plate to cool slightly. Pour ½ of the cream filling over the cooked tart base and sprinkle over the cheese. Spoon over the lardons and fennel. Pour over the remaining cream filling, right up to the top of the tart case, zest over the lemon and place in the oven to bake for 35 minutes, or until puffed and golden. Serve with Bay’s Kitchen Tomato Chutney.
