Scrummy Saturday Spinach, Watercress, Lardons and French Brie Quiche, with Mustard and Fennel Seed....nothing fancy :)

This is ALWAYS a great way to clear out the contents of your fridge before grocery day and the ingredients tend to vary accordingly in my house :). Sometimes it turns into a frittata if there is chorizo and potato leftovers but today I had baby spinach and watercress that had to be used and some french brie that we have been using on toasties. I grabbed some bacon lardons from my freezer and a half a block of ready made pastry (shortcrust on this occassion, but it could be flaky pastry, it just depends what's in there. I also freeze my own leftover pastry in dough form if I've made surplus to requirements!) and pulled together a quickie lunch for me and mum. As usual my quantities were for 6 servings so enough for a snack later tonight and half for the freezer! Nothing goes to waste!

Melt butter in a medium sized pan added 2 chopped cloves
of garlic and 3 small sliced shallots then cook until softened.

Add about a cup of bacon lardons and lightly fry.

Meantime prepare the pastry. Line a medium oven proof dish with the pastry
and blind bake for 20 minutes at 190 degrees. 

Add two handfulls of spinach and two of watercress to your bacon
lardons and shallots, cover the pan with a lid and let them wilt.

 This will only take a couple of minutes!

Take six eggs and whisk lightly until combined.
 Add a tablespoon of mustard, I used French mustard but you can
 use Dijon, Colemans, whatever takes your fancy.
 Add a teaspoon of fennel seeds and season with
 black pepper and a generous pinch of salt.

Once the pastry is ready cover the base with the savoury spinach and lardon mix.
Transfer the dish onto a baking tray as this will make it easier to
 transfer  back to the oven once the liquid ingredients are added.

Now arrange the French Brie on top. This helps prevent the savoury mix and green ingredients from rising to
 the surface and burning

Pour the seasoned egg mixture over the contents of the Quiche.
Now place in a preheated oven at 200 degrees for around 40 minutesuntil thoroughly baked and golden on top
.If you are unsure that the egg mixture has cooked take a metal skewer and poke into the Quiche around the central area. If the skewer is wet your Quichemay need a longer cooking time, adjust the oven temperature accordingly if you feel the colour is turning too dark. If the Quiche IS cooked properly you will feel a spongy resistance when you poke it! 

And there you have it! A luscious lunch :)

 I honestly can say that previous to my addition of mustard and fennel seed I used to sometimes find a Quiche, no matter how delicious the ingredients a little too eggy and a little too bland. The secret to making it so sensationally savoury is the seasoning and absolutely the 'secret' ingredients I added today!
Bye for now,
S