Serves 6

Prep Time: 10 mins

Cooking Time: 1 hour

This is one of our favourite ways to eat watercress for lunch. Homemade quiche can be intimidating but we’ve made it super easy. Of course you can make your own shortcrust pastry at home if you wish to do so.

Ingredients

170g Shortcrust pastry

1 Onion, chopped

2 Cloves garlic, chopped

225g Carrots, peeled and grated

1 Bunch Kingfisher watercress, roughly chopped

1 Egg

2 Tbsp Natural yoghurt

150ml Milk

60g Cheddar, grated

Method

  1. Pre-heat oven to 200ºC/220ºC fan. Roll Our the pastry into an 8” tin.

  2. Fry the onion until soft. Add in the garlic and carrot, fry for 5 minutes. Then add in the watercress and fry for another minute. Allow to cool slightly then place the into the pastry tin.

  3. Whisk together the milk, yoghurt and egg together, season well. Pour over the watercress mixture.

  4. Sprinkle with cheese then bake in the oven for 40-50 minutes, until golden brown and set.