Name: Swiss chard, red pepper, mascarpone and quails’ egg quiche
Yield: Serves 8 as a light meal with salad
Ingredients: 220 ml double cream; 4 ducks’ eggs (or 5 hens’ eggs); 6 garlic cloves, sliced; bunch of Swiss chard (about 450g); 4 large banana shallots, sliced into rings; flaked salt; 2 red peppers; 60 g butter; 8 quails’ eggs; 500 ml hot water; 150 g mascarpone cheese; flour, for dusting; 400 g shortcrust pastry

Preparation info

Serves
8
as a light meal with salad

Difficulty
Medium

Appears in

Vegetables

By Peter Gordon

Published 2007

About

While shooting the photographs for this book, we had several discussions regarding the differences between a quiche, a tart and a pie. As far as I’m concerned, a pie always has a pastry top, a tart is open-topped and a quiche has a pastry bottom and an eggy creamy filling. You can make the pastry yourself, but there are many good brands on the market from which to chose. I used both ducks’ and quails’ eggs in this recipe – the ducks’ eggs add a pleasant richness – but I’ve allowed for hens’