Sage Green Quiche

Today, I read  'You are not working from home, you are at home during a crisis trying to work'.  And it is so true to emphasize this distinction.

Anyway, not wanting to go off on a rant, let me share this Green Sage Quiche.  I made this Green Sage Quiche in the first week of quarantine, with eggs that had to be used.  

At our last 'normal shopping trip' we picked up some Sage Cheese from the supermarket to try, part of the attraction was the green marbled effect on the cheese, but neither of us have been nibbling in the evening on cheesy crackers so it was used in this rather green Quiche.

In the absence of spinach, there is also some lettuce in the Quiche as that was the only green vegetable in my fridge, that's if you can count salad leaves as a vegetable.  

Although the colour of the Quiche was a sight to behold, I will admit I was not that keen on the sage green cheese, not that I know what ink tastes like but to me it tasted how I'd imagine green ink would taste like.  I would have been better, chopping some of my sage leaves from the garden for authentic flavour. Still this made for a good evening meal and lunch the following couple of days.  

Sage Green and Lettuce Quiche
Serves 8 as an accompaniment or 6 people 
Ingredients
Blind baked shortcrust pastry lining a 8 - 9 inch fluted tin
Follow this link for the recipe

Handful of fresh lettuce leaves, roughly chopped
250ml milk or double cream
3 eggs
100g sage cheddar cheese, grated
Salt and pepper to taste

Method 

In a bowl, pour the double cream, then whisk in the eggs, mustard and season to taste. 

Set aside
Carefully and evenly spread on the shortcrust pastry.
Scatter over the chopped lettuce over the blind baked shortcrust pastry.
Pour over the creamy egg mustard mixture.
Then evenly scatter over the grated cheese.
Bake gas mark 4/180oc for 40 - 45 minutes or until golden. 
Allow to cool, before serving. 
Adapted and based on this recipe.