When I went to Swansea Vegfest we also went to Swansea Market. Swansea Market is absolutely thriving. There is a positive vibe and buzz in the air with the jostling and bustling - not an empty stall in sight. I brought back home some samphire known fondly as asparagus of the sea and some fresh laverbread (known in Wales as Welshman's Caviar); and some Perl Las cheese. I knew exactly what I wanted to make with these ingredients as a recipe for 'Sea Vegetable' Quiche has been in the planning.
At home I also had some Atlantic Kelp Organic Seaweed Flakes (see below) courtesy of Suma Wholefoods, but I had to wait for the samphire and laverbread that are not so easy to come by, even though I live in the Welsh valleys, but travel a little closer to the coastline then you have may just be able to acquire some. And the decision to add Perl Las to the quiche was well rather poetic as Perl Las translates as Blue Pearl. Perfect and a bit corny at the same time.
The Sea Vegetable Quiche was absolutely lovely. It tasted of the sea, you know that taste on your lips when you have been at the beach....but I have to add it is a bit of an acquired taste. I think most people will not mind the salty samphire and the seaweed flakes, but the laverbread - well that is where it comes to personal taste. I don't love laverbread, but I don't mind it now and again. I have one little regret and that is not showing you a cut slice of this gorgeous quiche, as it was very pretty inside - flecked.
Sea Vegetable Quiche with Perl Las Cheese
Serves 8 as an accompaniment
Blind baked shortcrust pastry lining a 8 - 9 inch fluted tin
For the filling
100g samphire, blanched, drained and set aside
1 x 120g tin of laverbread (optional)
250ml - 300ml double cream
2 teaspoons Atlantic Kelp Organic Seaweed Flakes
100g Welsh Perl Las cheese, crumbled
Salt and pepper to taste
MethodIn a bowl, pour the double cream, then whisk in the eggs, and the seaweed flakes and season to taste. Set aside
Carefully and evenly spread over the laverbread on the shortcrust pastry.
Scatter over the blanched samphire evenly over the blind baked shortcrust pastry.
Pour over the creamy egg seaweed flaked mixture.
Then evenly scatter over the crumbled cheese.
Bake gas mark 4/180oc for 40 - 45 minutes or until golden.
Allow to cool, before serving.
I am sharing this Sea Vegetable Quiche with Dom over at Belleau Kitchen for Simply Eggcellent: Anything Goes Challenge; and Elizabeth's Kitchen for Shop Local Food Blogging Challenge as many of the ingredients used here are local to Wales. As a member of the Suma Bloggers Network, I will receive a selection of complimentary products every two months, to use in recipe development and will blog original recipes for the Network.