Blog

Coffee Ice Cream

Easy, home-made Coffee Ice Cream recipe

This Coffee Ice Cream is rich and delicious with a strong coffee flavour. I think that it is the ice cream equivalent of a creamy cappuccino. It has a certain sophistication, although it is very easy to make, and is a good make-ahead dessert for a dinner party or family meal.

This is a very simple recipe, using only four ingredients, all of which you are likely to have in your store cupboard. The coffee flavour comes from instant coffee granules which, perhaps surprisingly, produce a strong, rich and sophisticated coffee flavour. Seriously, no one who eats this ice cream believes that it is made with coffee granules!

Coffee ice cream

Why make your own ice cream?

There are many fantastic brands of ice cream available in the shops so why bother making your own? First off, if you make your own ice cream, you can ensure that it contains only wholesome ingredients such as milk, cream and fresh fruit. Secondly, you can also experiment with different flavour combinations. I am always looking at ways that I can use other recipes in an ice cream – for example Lemon Curd Ice Cream or Cranberry Ice Cream (which uses Cranberry Sauce!) And thirdly, I think it tastes better!

Coffee ice cream

What do you need to know about making Coffee Ice Cream?

  • Although you can make this recipe without an ice cream maker, it is a lot easier if you have one. You can buy a basic ice cream maker fairly cheaply.
  • It is best to start this recipe the day before you eat it. This will mean that once you have made the basic custard, it will have time to chill down before you put it in the ice cream maker the next day.
  • You can also make this ice cream well in advance if that is more convenient. I generally make double the quantity and keep it in the freezer where it will last for up to three months.
  • Although coffee can be quite an adult flavour, children seem to love this ice cream even if they don’t like drinking coffee or have never tried it. However, if you use regular instant coffee granules, it will contain caffeine so you do need to be aware if you are serving it to young children or to adults who, unlike me, are not regular coffee drinkers and may not have a high caffeine tolerance. If you want to make a no-caffeine version, simply use decaffeinated coffee granules.
  • As with most home-made ice creams, it helps to remove the container from the freezer about ten minutes before serving as this will make it easier to scoop.
  • This recipe produces a very rich Coffee Ice Cream which means a little goes a long way. Keep the portions small – people can always have seconds.
  • This ice cream is pretty good served straight. However, if you want to add a bit of decoration, good options are chocolate chips, curls or flakes (particularly dark chocolate) or chopped toasted nuts (particularly hazelnuts or walnuts). I have also been known to pour a couple of tablespoons of coffee-flavoured liqueur, such as Kahlua, over my bowl. However, I would avoid serving it with whipped cream as the ice cream itself is rich and very creamy.
  • You can serve Coffee Ice Cream on its own. However, it also goes well with other ice cream flavours in particular vanilla, chocolate or any nut-based ice creams such as hazelnut or walnut. It is also good with any chocolate-based dessert – we often serve it with warm Chocolate Brownies which is truly a match made in heaven.

Loved this recipe? Check out the Recipe Index?

Coffee ice cream
Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! Some of my other recipes are listed below.

Loved this recipe? Check out the Recipe Index?

Print
Coffee ice cream

Coffee Ice Cream

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: Serves 6 to 8 1x
  • Category: ice cream
  • Cuisine: English

Description

This rich and creamy, home-made Coffee Ice Cream is made from only four ingredients.  


Scale

Ingredients

  • 4 egg yolks
  • 85 g caster sugar
  • 425 ml double cream
  • 5 teaspoons of instant coffee granules

 

Coffee ice cream


Instructions

  1. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  2. Put the cream and coffee granules in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it.
  3. Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
  4. Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  5. The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.
  6. Remove the thick custard from the heat and transfer into a bowl. 
  7. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  8. When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Coffee ice cream


Notes

If you want to make a caffeine-free version of this ice cream, you can use decaffeinated coffee granules.

Remove from the freezer ten minutes before serving to ensure that it is easy to scoop.

This ice cream will keep for up to three months in the freezer.

Keywords: ice cream, coffee, home-made

Loved this recipe? Check out the Recipe Index?

This recipe has been shared to:

1+

Elderflower Vinegar

Easy Elderflower Vinegar recipe

This recipe for Elderflower Vinegar is incredibly easy. In essence, you just have to combine fresh elderflowers with a light vinegar and leave for two weeks for the flavour to develop. At the end of this time, your vinegar will have the delicious floral scent of elderflowers and will keep indefinitely.

Elderflower vinegar
What you need to know about Elderflower Vinegar
  • The time to make this vinegar is in late spring or early summer when the elderflowers are in bloom. When you start to look for them, you will see them everywhere in hedges in May and June. The elderflower heads consist of hundreds of small creamy-white flowers and have a distinctive elderflower aroma.
  • These are the key points to remember when you are picking your elderflowers. They are best picked on a sunny day as the flavour will be stronger. Choose elderflower heads where the flowers are fully open but which have not yet started to turn brown. As with all foraged food, you need to make sure that the flowers that you are gathering have not been treated with any chemicals.
  • There are two views regarding preparation of elderflowers for use in cordial, gin or vinegar. The first is that you should not wash the elderflowers as this will impact the flavour and you should just shake the flowers and pick through them to remove any insects. The second is that the blooms need to be washed to remove the bugs, and any dirt, regardless of any reduction in flavour. I tend towards the “no-wash” view when making flavoured vinegar, which is strained and has antiseptic properties, but the choice is yours.
  • You can choose any kind of good quality light vinegar to make this recipe. I generally use either white wine vinegar or cider vinegar. However, you can also use rice vinegar. Malt vinegar is too harsh and is not suitable for this recipe.
  • Although it is a matter of minutes to combine the elderflowers with the vinegar, you need to allow two weeks for the flavour to develop. During that time, keep the jar at room temperature, shake it occasionally to ensure the ingredients are combined. If any of the elderflowers are not covered by the vinegar, push them under the surface.
Elderflower vinegar
Uses for Elderflower Vinegar

Elderflower Vinegar can be used as a substitute for non-flavoured vinegar in recipes where its distinctive floral aroma will enhance the taste of the finished dish. I use it in two main ways but I am sure there are lots of others and I would love to hear from anyone who has used it in other ways.

  • I use Elderflower Vinegar is to make a simple vinaigrette salad dressing. Put 50 ml of vinegar and 150 ml of olive oil in a jar together with a teaspoon of salt and a teaspoon of honey. Close the lid on the jar and shake it for a couple of minutes to combine all the ingredients. I generally use the vinaigrette with salads that contain fruit especially strawberries or melon. Simply combine some green salad leaves, some sliced strawberries or melon and maybe a few cubs of feta and add the dressing.
  • Sprinkling balsamic vinegar onto fresh strawberries is an excellent way of bringing out their flavour. I think using sweetened Elderflower Vinegar is better. I mix 50 ml of vinegar with two teaspoons of honey or sugar and then sprinkle it over the strawberries. You can either eat right away or leave for half an hour so that the vinegar will draw out the delicious strawberry juices.

Loved this recipe? Checkout the Recipe Index.

Other Elderflower Recipes

I am a big fan of elderflower and love its distinctive floral flavour. I have lots of recipes, some using fresh elderflowers and some which can be made with shop-bought elderflower cordial.

Print
Elderflower vinegar

Elderflower Vinegar

  • Author: Tastebotanical
  • Prep Time: 5
  • Total Time: 5 minutes plus 2 weeks to mature
  • Yield: 500 ml 1x
  • Category: Vinegar
  • Cuisine: English

Description

This easy Elderflower Vinegar is a fantastic way of capturing the floral flavour of fresh elderflowers.  Use it in dressings and as a condiment in sweet and savoury dishes.


Scale

Ingredients

  • 500 ml (17 fluid oz) vinegar (eg white wine, cider or rice wine vinegar)
  • 4 heads of fresh elderflower

Instructions

  1. Check that the elderflowers are free from insects.   You can wash your elderflowers if you wish.   However, to ensure a stronger flavour, it is better not to wash them.
  2. Put the elderflowers into a jam jar and cover with the vinegar.  You may need to push them down a bit to ensure that they are completely covered by the vinegar.
  3. Cover the jar with a lid and leave for two weeks for the vinegar to mature at room temperature.   Check every day or so to ensure that the flowers are still covered by the vinegar.
  4. After two weeks, strain the vinegar to remove the elderflowers.  The easiest way to do this is to pour it through a sieve lined with a piece of clean muslin.
  5. The flavoured vinegar will keep indefinitely in a lidded jar or bottle.

Notes

You can easily increase the quantities in this recipe.  The ratio is 4 elderflower heads for each 500 ml of vinegar

Keywords: vinegar, elderflower

This recipe has been shared on #CookBlogShare with Apply to Face Blog and #Fiesta Friday with Fiesta Friday.

Loved this recipe? Checkout the Recipe Index.

1+

Strawberry Pavlova

Easy Strawberry Pavlova

Strawberry Pavlova is an easy, make-ahead, show-stopping dessert recipe. It tastes delicious with the classic combination of strawberries, cream and meringue. With its crisp meringue, billows of whipped cream and juicy strawberries, it also looks beautiful and makes a great centrepiece for a buffet or celebration meal. It is best eaten soon after it has been assembled but you can keep any left over pieces in the fridge for up to a couple of days.

Strawberry Pavlova

What you need to know about Strawberry Pavlova

  • Adding the cornflour and lemon juice helps to stabilise the meringue and ensure that your pavlova is crisp on the outside and slightly soft on the inside.
  • You can make your pavlova any shape you like. Just spoon the meringue mixture into your desired shape. I generally make mine either round or oval but have occasionally made one heart-shaped.
  • It is important to cook the pavlova and a very low heat. Check towards the end of the cooking time to make sure that it is not starting to turn light brown which is a sign that it is over-cooked. Once the pavlova has finished cooking, open the oven door and leave it to cool in the oven. This should prevent cracking.
  • It is important to allow your pavlova to cool completely before adding the cream and strawberries. I generally make mine the day before I serve them. They keep very well at room temperature if covered in cling-film or foil.
  • You should add the cream and strawberries just before you are ready to serve the pavlova. If you add them a long time in advance, they will make the meringue soggy.
  • It is possible to get sweet and full-flavoured strawberries. However, sometimes they do not taste so good. If you have some flavourless strawberries, cut them in half and put in a bowl with a sprinkling of caster sugar and leave for about an hour before spooning them on to the pavlova.

Loved this recipe? Checkout the Recipe Index.

What to do with the left-over egg yolks

This recipe uses four egg whites.  When I make pavlova, I generally also make ice cream which uses the corresponding number of egg yolks. I have a lot of delicious and simple ice cream recipes listed in my Recipe Index if you would also like to do this. Some of my favourites are Strawberry Balsamic Ice-cream, Elderflower Ice-cream, Lavender Ice-cream, Rose Ice-cream and Lemon Curd Ice Cream.

Strawberry Pavlova
Other meringue recipes

I love meringues and pavlovas and make a lot of them all year around. Here are some my other favourites.

  • Meringues – basic meringues sandwiched with whipped cream.
  • Rose Meringues – similar to basic meringues but flavoured with rosewater
  • Lemon Pavlova – easy pavlova topped with lemon curd and whipped cream
  • Cranberry Pavlova – a winter pavlova topped with home-made cranberry sauce!
Print
Strawberry Pavlova

Strawberry Pavlova

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: for 6 people 1x
  • Category: Meringue
  • Cuisine: English

Description

This simple Strawberry Pavlova is the perfect make-ahead, show-stopping dessert.  It consists of crisp meringue topped with whipped cream and fresh strawberries.


Scale

Ingredients

  • 4 egg whites
  • Pinch of salt
  • 225 (8 oz) caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon lemon juice
  • 300 ml (10 fluid oz) double cream
  • As many strawberries as you like

Instructions

  1. Set your oven to 140 C/275 F/Gas Mark 1.
  2. Whisk the egg whites with salt until they form stiff peaks.
  3. Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
  4. Fold the rest of the sugar, the cornflour and the lemon juice into the whisked egg whites.
  5. Cover a baking sheet with baking parchment or silicon paper.
  6. Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
  7. Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
  8. Allow to cool.
  9. When ready to serve, whisk the double cream until it forms soft peaks and then spread it on top of the meringue base.
  10. Decorate as you wish with strawberries or other berries.

Keywords: pavlova, strawberries

This recipe has been shared on #CookBlogShare with Apply to Face Blog and #Fiesta Friday with Fiesta Friday and What’s for Dinner with the Lazy Gastronome.

0

Mint Pesto

Mint Pesto with Walnuts

This Mint Pesto is made with fresh mint, roasted walnuts, garlic and parmesan cheese blended together with olive oil. It takes ten minutes to make and all you need to do is stir it into a bowl of cooked pasta for an quick and easy supper.

I love traditional pesto made with basil. Once or twice each summer, I will buy a bunch of fresh basil and make it from scratch at home. I also often buy the ready-made pesto that you can find in chiller cabinets at the supermarket. My inspiration to make Mint Pesto was simply that I have a huge amount of mint growing in my garden. Each year, my patch of mint seems to get larger and I struggle to find culinary uses for it.

Mint and Walnut Pesto

What you need to know about Mint Pesto

  • It is not too strongly minty. Before I tried making pesto with mint, I was concerned that it might taste too strongly minty. However, the mint is balanced by other strong flavours – garlic and parmesan – so it actually has quite a delicate flavour.
  • I use walnuts, rather than the pine-nuts which are used in traditional pesto, in this recipe. I think the flavour of walnuts goes particularly well with mint. However, if you prefer, you can use pine-nuts or hazelnuts instead of walnuts.
  • Whatever kind of nuts you use, it is really important to dry fry them (step 1) as this really brings out their nutty flavour. Simply put the nuts in a frying pan, with no oil, and heat gently for about five minutes. Stir occasionally to turn the nuts and keep an eye on them to make sure that they do not burn.
  • When you are making this recipe, it really helps with the blending (step 3) if you crush or chop the ingredients roughly before you put them into the food processor.
  • It is very easy to increase (or decrease) this recipe depending on the number of people you have to feed. My recipe serves four people but you can halve it to serve two or quarter it to serve one.
  • If you have any left over Mint Pesto, you can keep it in a covered bowl in the fridge for up to five days. The bright green colour will become dull if the pesto is kept in the fridge. You can add a squeeze of lemon juice or pour a thin layer of olive oil over the top of the pesto to prevent this. This pesto also freezes well so you can make a big batch if you come across a lot of fresh mint.
How to use Mint Pesto

You can use Mint Pesto in all the ways that you can use pesto made with basil. I think it is great just stirred into cooked pasta. However, there are various additions that you can try.

  • You can add some green vegetables to the dish. I think peas and broad beans go particularly well with the delicate mint flavour of the pesto. However, runner or french beans are also a good option. Five minutes before your pasta is cooked, add 200 g of the vegetables to the pan. Drain and then stir in the pesto.
  • Adding some extra walnuts gives extra texture and flavour. When you dry fry the walnuts (step 1) add an extra 100 g (4 oz). Set these aside and roughly chop them. Add to the drained and pesto-coated pasta.
  • If you are not a vegetarian, you could stir in some pieces of chopped cooked ham or crispy bacon to the drained and pesto-coated pasta.
  • Another good addition is to stir in some pieces of soft white cheese to the warm pesto-coated pasta. They will melt slightly and boost both the flavour and “mouth feel” of the finished dish. You could use feta, which gives a hit of salty flavour, or mozarella which will add some extra creamy deliciousness.
Other simple pasta suppers

This recipe for Mint Pesto is a great week-night supper option. It is easy, tasty and uncomplicated and can be made in ten minutes. Here are some of my other simple pasta supper recipes.

  • Basic Tomato Sauce – this is an easy recipe for a rich sauce using store-cupboard ingredients. Delicious stirred into pasta as it is and open to lots of variations and additions!
  • Creamy Mushroom Pasta – this is simple vegetarian sauce combines mushrooms and chestnuts and lots of garlic. It can be used with any kind of pasta but I prefer it with short pasta such as gigli or penne.
  • Spaghetti with Smoked Salmon – this simple recipe can be made in 15 minutes. Smoked salmon trimmings are combined with fennel and chives and a squeeze of lemon.
  • Prawn Pasta with Herb Butter – this is another super-simple and super-quick recipe which can be adapted according to the herbs that you happen to have available.
  • Macaroni Cheese – this is a brilliant make-ahead vegetarian recipe which has a secret layer of caramelised onions and a bit of cayenne to balance its rich cheesiness. Topped with a layer of crisp breadcrumbs it is perfect served with a simple green salad.

Loved this recipe? Checkout the Recipe Index.

Print
Mint and Walnut Pesto

Mint Pesto with Walnuts

  • Author: Tastebotanical
  • Prep Time: 10
  • Total Time: 10
  • Yield: Serves 4 1x
  • Category: Sauce
  • Cuisine: English

Description

This quick and easy pesto uses fresh mint combined with toasted walnuts, garlic, parmesan and olive oil.   Stirred into cooked pasta, it is the perfect no-fuss vegetarian supper.


Scale

Ingredients

  • 100 g  (4 oz) walnut halves
  • 2 fat cloves of garlic (crushed)
  • 100 g (4 oz) parmesan cheese (grated)
  • 50 g (2 oz) fresh mint leaves (roughly chopped)
  • 10 tablespoons oil (I use 5 extra virgin olive oil and 5 rapeseed oil)
  • Salt to taste

Instructions

  1. Put the walnuts in a frying pan and dry fry for around five minutes until toasted.
  2. Put the walnuts in a food processor or blender and add the crushed garlic, grated parmesan cheese and chopped mint leaves. 
  3. Add the oil and blend until you get a rough paste.
  4. Add salt to taste

Keywords: mint, pesto, sauce

This recipe has been shared on #CookBlogShare with Lost in Food and #Fiesta Friday with Fiesta Friday and  Laurena @ Life Diet Health

Loved this recipe? Checkout the Recipe Index.

2+

Onion Tart

Onion Tart with Wild Garlic and Herbs

This Onion Tart combines sweet, caramelised onions with a selection of herbs. I have used chives, parsley and wild garlic, which is in season in England in late spring and early summer. However, you can use any herbs that you like and which are available.

Onion and Wild Garlic Tart

What you need to know about this Onion Tart recipe

  • I generally make my own pastry. I was a late learner when it came to pastry and for years used ready-made versions. However, a few years ago I decided I had to get to grips with pastry-making and discovered how easy it is. If you have the time to make your own pastry, it is really worth doing as the taste will be much better than anything you can buy in the shops. However, if you don’t have the time or inclination, you can make this recipe using ready-made pastry and it will still taste pretty good.
  • Whether you are making your own pastry or using ready-made, it is really important to bake the empty pastry case in the oven for 20 minutes before you add the filling (step 7). This sets the pastry and means that it is properly cooked so it will be crisp and delicious rather than soft and soggy.
  • It also makes a huge difference to the taste of your tart if you make sure that the onions are soft and caramelised (step 5). Keep the burner as low as possible, stir occasionally and watch that they don’t burn. You want the end result to be very pale golden brown. Taste them to check and if you wish you can add a little brown sugar to sweeten them up a bit more.
  • You can use any combination of herbs in this recipe. However, soft herbs work better than woody herbs (such as rosemary). Also, you need to be aware that some herbs (such as mint) have particularly strong flavours and will overpower others. I used chives, parsley and wild garlic in roughly equal amounts for my recipe. I’ve listed a few other herbs and flavourings that I think go well in this tart but please feel free to experiment.
    • Tarragon – I would use it on its own and put less (between one and two tablespoons) in the tart as it has a strong flavour.
    • Sage – a classic partner for onion and again I would put less in the tart as has a strong flavour.
    • Thyme – one of my favourite herbs but it can be a bit fiddly getting all the little leaves off the woody stems. I would combine this with a few other herbs such as chives or parsley.
    • Garlic – if you are not using wild garlic, you can add a clove of garlic to the onions once they are caramelised and cook for one or two minutes (step 5).
Onion Tart with Wild Garlic
About Wild Garlic

When I lived in London, I ordered a weekly vegetable box which contained a selection of vegetables. I didn’t get to choose what was in the box – I was just given what was in season. Opening the box was a bit like a mini-birthday every week . Sometimes you opened it up and were delighted. Sometimes you opened it up and were a bit disappointed. There were definitely times when I thought that I had really eaten all the swedes that I ever wanted to eat.

One of the best extra things I got in the box was a big bunch of wild garlic. It seemed so fresh and exotic with its pretty white flowers. I wasn’t entirely sure whether I would cook with it or put it in a vase. I tried many times after that to get hold of it when I was in London but never succeeded. It was clearly a rare and special ingredient.

Later I moved to a rural part of Gloucestershire to a house situated by a small wood. In early May, the first year I lived there, I started to get garlicky wafts of scent whenever I went in the garden. Slightly puzzled, I went for a walk in the wood and found that it was covered in a carpet of small white flowered plants. I discovered that wild garlic is to be found in early summer in many woodland areas and is clearly not so rare after all!

It is well worth looking out for wild garlic in early summer. As with any foraged food, you need to make sure that you have identified the plant correctly. In the case of wild garlic, this is pretty easy as you just need to crush one of the garlic-scented leaves to check.

Other quiche and tart recipes

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Onion Tart, some of my favourites from this are listed below.

Loved this recipe? Check out the Recipe Index

Recipe for Onion Tart with Wild Garlic and Herbs

Print
Onion Tart with Wild Garlic

Onion Tart

  • Author: Tastebotanical

Description

This easy vegetarian Onion Tart is flavoured with a selection of fresh herbs including wild garlic.  It is fresh and tasty and can be eaten warm or at room temperature.


Scale

Ingredients

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g (5 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

 

For the filling:

  • 4 large onions – about 450 g (1lb) 
  • 50 g (2 oz) butter and 1 tablespoon oil
  • Salt and pepper
  • 1 teaspoon brown sugar (optional)
  • A bunch (approximately 15 g or 0.5 oz) of mixed fresh herbs such as Wild Garlic, Chives and Parsley
  • 120 ml (4 fluid oz) double cream
  • 2 eggs

 


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Peel and chop the onions.
  4. Heat the butter and oil in your frying pan.   It helps if the pan is good quality with a thick bottom as this will disseminate the heat evenly and prevent burning.
  5. Add the onions to the pan, season with salt and pepper,  and cook at a very low heat for about 30 minutes.  Keep an eye on them to make sure they are not burning and stir occasionally.  The onions are done when they are light brown, soft and, when tasted, are sweet.  You can add a teaspoon of brown sugar to increase  the sweetness of the onions at this stage if you wish.
  6. Set the onion mixture aside to cool slightly.
  7. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 20 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined. 
  9. Wash and finely chop the fresh herbs.
  10. Place the onion mixture and chopped herbs in your pastry case and then pour in the egg mixture.
  11. Place your quiche or flan dish in the oven and cook for 25 minutes.
  12. The tart can be eaten hot, room temperature or cold.

Loved this recipe? Check out the Recipe Index

This recipe has been shared on #CookBlogShare with Cooking with My Kids  and #Fiesta Friday with Fiesta Friday and  Liz @ Spades, Spatulas & Spoons

1+