Asparagus and Pancetta pastryless Tarts

This recipe was developed to make use of some of the delicious, seasonal products on sale at The Shop in The Shed.  Grown on the farm, asparagus is being picked right now (May) and, paired with bantam eggs and pancetta, makes a lovely addition to our bake - a pastryless tart.

We used -

200g natural yogurt (we used full fat)
125g shallots, sliced
6 bantam eggs
100g pancetta slices
8 spears of asparagus, washed
20g cheddar cheese, finely grated
1 Tablespoon oil
Freshly ground black pepper

These ingredients made 4 larger tarts (made in Yorkshire pudding tins) and 4 smaller, deeper tarts (made in muffin tins).

Preparing the shallots, they were peeled and thinly slicedand then fried in a tablespoon of oil (we used sunflower) over a low heat for about 15 minutes until they started to caramelise.  At this point, they were placed to one side to cool slightly until needed.

Taking the baking tins, they were lightly greased used an old butter wrapper before being lined with slices of the pancetta.

The pancetta we used was smoked and air dried.  Cutting slices to size, the tins were carefully covered (without too much overlap) to form an outer case when cooked.

Next the asparagus was washed and the lower portion (which can
be woody) was snapped off... to do this we held the towards the top and at the bottom then bent each one until the spear snapped.  You can chop the ends off if you prefer.

The spears were then cut so that they were the right length to fit diagonally across the tart, the remaining stems were chopped into small pieces.  The woody ends were not used in this recipe but can be used in soup or to make a 'pesto'.

To prepare the filling, we mixed yogurt with the bantam eggs, freshly ground black pepper and whisked to combine.

Using a dessert spoon, a small amount of the filling mix was added on top of the pancetta lining, before a little of the caramelised onion was also added.


This was then topped with some more of the filling before having the chopped asparagus stalks added, sprinkling a small amount of the grated cheese on top (being careful not to get it on the baking trays) and....

... finally the reserved asparagus spear was added to each tart.

The tarts were then placed in a 170ºC oven for about 20 minutes when they were checked to see if they were browning (at this point ours had risen souffle-like but, luckily, hadn't overflowed).  We left them in the oven for a further 5 minutes.

Having taken the tarts out of the oven, we allowed them to cool for about 15 minutes and then carefully removed them from the tins.

We served our tarts warm with green salad and chilli potatoes....

... or they'd be great on a picnic or as a lunch box item... no soggy bottoms to deal with!







Disclosure - we were given the asparagus, pancetta, eggs and cheese by The Shop in the Shed to develop a recipe.  This is the result and all other ingredients were our own.

Parma Ham, Cheese and Pea Tarts

Following a post-Christmas 'fridge audit' we discovered some Parma Ham that needed to be used up.  We also had double cream and yogurt that were nearing their use by dates.

The ingredients we needed to use were -
2 large eggs, beaten
50g Parmesan cheese, grated
One red onion, diced and lightly cooked
200ml live, natural yogurt
100ml double cream
6 slices Parma ham
Seasoning

Also - 100g frozen peas (could be replaced by asparagus spears or brocolli florets)

The onions were being lightly cooked in some sunflower oil until they became transparent.

Taking a muffin tin, each slice of ham was cut in half and used to line the tin.  This would form the 'case' for the tart/quiche filling.

Having mixed the yogurt, cream and beaten eggs, the Parmesan cheese was added and mixed through.






A dessertspoonful of the mix was added to the bottom of the 'case' and then some fried-off onions were laid on top.  Next, another layer of the mix was added until the 'cases' were filled.

Finally, a few frozen peas were added to each case.  The tarts were then ready to be cooked, at 170ºC (fan oven) for about 15 minutes.

We also cooked a 'large' pastryless tart/quiche by oiling a pyrex dish, and layering the mix, onions, mix in the same way.  This, larger, dish also had extra grated Parmesan sprinkled over the top before the frozen peas were added.  This was cooked for about 30 minutes, until it was lightly firm when the dish was moved.

The Parma Ham tarts were used, cold, for lunch on a day out before New Year's Eve with friends - they were much admired by our gluten-eating foodie pals.










We ate the large pastryless, vegetarian, quiche warm with chilli potatoes and a green salad.  It made a lovely change from the 'excesses' of the Festive Season.

Mini Muffin Quiches

We made some individual, pastryless quiches... mini sized ones which were 'perfect for picnic food'.  To do this, we decided to use some silicone muffin cases and our 'usual' quiche mix.

We used:-

4 eggs, beaten
3 onions, peeled and finely chopped
250ml yoghurt
Cheese, grated (we used mature farmhouse cheddar)

 These ingredients were enough to make 6 mini quiches and a large pastryless quiche.

 We used silicone muffin cases to line our muffin tin.

The eggs were lightly beaten...

... and then the yoghurt was added and whisked through.  Next the grated cheese was incorporated and the mix was stirred to make sure it was all combined.

Having chopped the red onions, they were lightly fried untill they started to cook through.

We added a dessertspoonful of the egg, yoghurt and cheese to the bottom of the cases then topped this with some of the lightly cooked onions.

Each case was then topped up with some more of the egg mix before having some sliced yellow cherry tomatoes added.

The quiches were then placed in a pre-heated oven (180ºC) for about 10 minutes after which time we checked them every few minutes and removed them when the tops were just beginning to brown.










The completed quiches looked really appetising and were easy to remove from the cases.

We served ours with spicy potato wedges, sweetcorn and peas.

They can be saved, in an airtight container, in the fridge (or frozen), and make a great picnic/packed lunch item.

Lots of Lunchbox Loveliness... and all Gluten Free!

The other day, Sous Chef J was asking about what food he'd be having for lunch.  We came up with so many options that we started to make a list... and it kept getting longer!  In fact, it contains so many ideas that it's going to take more than one post, but this is a starting point.

As a fast sandwich option, when we can source it, we use Genius Gluten Free Seeded Bread to make sandwiches - Sous Chef J likes grated cheese and homemade chutney (or if he's making them he chooses jam) as fillings.  To follow he may have an individual, home made, gluten free Lemon Drizzle Cake (sliced) or mini muffin. 

In warmer weather, a firm favourite is dip and dippers.  Avocado dip is an easy one to make, is full of 'goodness' and the range of dippers that can be used is wide - (Burt's) crisps, vegetable crisps, sticks of cheese, vegetable sticks, sliced peppers, gluten free mini breadsticks, slices of apple and so on.  Parmesan crisps are also good for dipping...

If we've made pizza, we try to freeze some slices for use in lunchboxes.  It's ready to be grabbed, put in the bag and will be defrosted by lunchtime.  Sous Chef J likes it with gluten free mayo.

When there's time, and we are planning days out, then some nut crackers will be made.  These go well with cheddar cheese, coleslaw and apple to make our own version of a gluten free ploughman's lunch.

Slices of our pastryless quiche are also good for lunchboxes.  Served with some coleslaw and a packet of Burt's chips and Sous Chef J is very happy indeed.

We have ventured into the realms of purpose made savoury lunch/brunch muffins and they were a hearty option.  Although Sous Chef J preferred them warm, they were eaten speedily with an accompanying sachet of tomato ketchup.

Recently Sous Chef J has been experimenting with lunchtime toast... a big success was grated cheese on Genius Seeded Toast with mango chutney.  So long as the toast was presented cut into 'soldiers' he was delighted with his concoction.  If making them for a lunchbox, he will "just do the cheese on toast and take a small pot of the mango chutney for dipping purposes".

Sweet things to take out and about with us are a little easier to sort out when we've had a batch baking weekend... like the one we've just had.  We made lemon drizzle loaf and two mini lemon drizzle loaves (see the top pic to see what these look like sliced!) as well as a whole tray of mini chocolate muffins (using our quick mix chocolate cake recipe and chocolate fudge icing).  Half of all we baked were cooled, bagged, labelled and frozen for easy lunchbox fixes over the coming days.

We hope the things that work for us provide ideas and inspiration to you - we have more to cover in a later post so watch this space!

Pastryless Cheese and Onion Quiche

OK, so this is a bit of a "make it up as we go along" recipe. When there are eggs that need using up, this is the recipe of choice for us. The principle is the same each time we make this but amounts and timings have to be adjusted depending on number and size of eggs being used, runniness of yoghurt and amount of cheese... It's definitely worth cooking but you need to keep an eye on what's going on in the oven.

The ingredients used this time were two onions, which had been sliced, two large eggs, beaten, about 400ml natural yoghurt and lots of grated mature cheddar cheese. Plus seasoning to taste and sunflower oil for cooking and oiling the dish. As mentioned above, this is a dish that is cooked when the eggs we have are about to go out of date... so we may use three medium eggs, two large eggs or more... depending on the supply situation!

First of all, the sliced onions were cooked in sunflower oil over a medium heat until they are starting to cook through (we usually use red onions).








Whilst the onions were cooking, we mixed together the eggs and yoghurt then added in the grated cheese - sous chef J seasoned well with freshly ground black pepper (using his own 'special' pepper mill). His next task was to oil the pyrex dish we cook the quiche in. Sunflower oil is used for this and he spreads it over the base and up the sides using a silcone 'brush' like utensil from Ikea.








After oiling the dish, a thin layer of the egg, cheese and yogurt mix was added... and spread out evenly. This was then covered with the onions.

Finally, the onions were covered with the remainder of the egg, cheese and yoghurt mix and the dish was placed in the preheated oven.
After cooking in the oven at 180ºC (for about 25 minutes with this amount) we ended up with this...

After allowing it a little time cooling in the dish, we carefully served (we use a fish slice). We enjoy our quiche with any/all of salad, potato wedges, steamed vegs... or you can try whatever takes your fancy!
The quiche can be cooled fully, stored in the fridge and sliced for picnics. It freezes well for a short time too.