Summer Banger Quiche

By Dominic Franks, AKA @dominthekitchen. One of the charming things about living in our little rural village is when you come home to find a bag of produce hung on the doorhandle. You never quite know what it’s going to be! It could be eggs from Ann’s hens or honey from Mike’s bees, but today it was broad beans from Geoff. I felt they would be perfect in the quiche I was planning to make with these stunning Signature Surrey Sausages from Porky Whites. For me, the quiche and the banger are synonymous with the British summer; picnics on the lawn, the sound of the sizzling sausage on the bbq and bringing them together in one incredible melange of flavour has created, what I’d consider to be the taste sensation of the season!

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Ingredients

mild cheddar cheese 50 g (grated)
fresh thyme 10 g (leaves picked)
plain flour 250 g
rye flour 50 g
butter 150 g
English mustard powder 1 tsp
red onion 1 (sliced)
tinned broad beans 100 g (drained)
Porky Whites Surrey pork sausages 400 g (chopped)
egg 4
Greek yoghurt 2 tbsp
single cream 120 ml
feta 150 g (crumbled)

Method

Make the cheddar rye shortcrust pastry

Finely grate the cheddar. Pick the leaves and finely chop the fresh thyme.
Place the plain flour, rye flour,cheddar and 2/3 of the butter into a large bowl and rub them together with your fingers until the mixture resembles breadcrumbs. Add the mustard powder and 1/2 of the thyme leaves, 2 tbsp cold water and bring the dough together with your hands. (you can swap the rye flour for plain flour if you prefer)
You may need a little more water, it needs to be a smooth dough - add sparingly. Wrap the dough in cling film and refrigerate for at least 30 minutes.

Prep the sausage filling

While the dough is chilling, peel and thickly slice the red onion. Peel the broad beans if needed. Chop each sausage into 3 pieces.
Heat a dash of oil and the remaining butter in a large frying pan over a medium heat. Add the red onion and sauté for 5 minutes until it begins to soften.
Stir in the sausages and brown them all over, this should take about 8 minutes. Add the remaining fresh thyme leaves, season with salt and pepper. Stir in the broad beans then take the pan off the heat.

Make the custard

In a large bowl, beat together the Greek yoghurt, cream and eggs. Season with salt and pepper.

Preheat the oven & roll out the quiche crust

Preheat the oven to 180°C/160°C fan. Oil a 25 cm loose-bottomed metal quiche tin.
Tip the pastry onto a lightly floured surface, then roll out as thinly as you can. Carefully lift and ease the pastry into the quiche tin base.
Trim the pastry edges with scissors so it sits slightly above the tin. Press the pastry into the tin and lightly prick the base with a fork.
Spoon the sausage filling into the pastry case and crumble over ⅔ of the feta.
Pour over the custard, then crumble over the remaining feta.
Bake for 45 minutes until golden and risen, set aside on a wire rack to cool.

Plate up

Slide the quiche carefully out of the tin, cut into slices, serve and enjoy!

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