Sparkenhoe Red Leicester & Courgette Quiche

Sweet seasonal courgettes are the perfect partner for Sparkenhoe Red Leicester, Britain's only traditional raw milk Red Leicester. Its rich, nutty flavour and superb melting qualities bring depth to this classic quiche, making it equally delicious served warm from the oven or cold for picnics and summer lunches.

Ingredients (Serves 4)

• 1 Large Courgette
  
  
• 1 Egg
  
  
• Ready Rolled Packet of Puff Pastry
  
  
• 200g Sparkenhoe Red Leicester 
  
  
• 150g Soft Cheese (you could also use plain yoghurt or cream if you don't have soft cheese to hand)
  
  
• Salt & Pepper to taste
  
  
• Dollop of Marscapone (optional)

Method

• Pre-heat the oven to 200°C.
  
  
• Grate the courgette and pop into a mixing bowl.
  
  
• Break the egg into the mixing bowl with the courgette and spoon in the soft cheese (or yoghurt/cream).
  
  
• Grate your Sparkenhoe Red Leicester and stir together with the courgette mixture.
  
  
• Line your flan tin with your puff pastry and trim the edges with a knife.
  
  
• Pour your cheese and courgette mixture into the pastry-covered tin.
  
  
• Add your dollop of Marscapone in the centre of the quiche (optional).
  
  
• Bake in the oven for 30-40 minutes, leave to rest for 5-10 minutes and enjoy!

Top Tip: The mascarpone is entirely optional, but worth adding if you have some to use up. It creates a silkier, richer filling while allowing the flavour of the Sparkenhoe Red Leicester to remain the star. There's no need to adjust the baking time.