Office manager Amelie makes a dish from our garden

We’re not gardeners at Village Underground but we do enjoy flexing our green fingers and cultivating more than culture. This year our vegetable patch has burst beyond its mini picket fence with goodness.
So here’s a recipe for a slice of VU:


For the shortcrust pastry:
125g/4oz plain flour
pinch of salt
55g/2oz butter, cubed
30-45ml/2-3 tbsp cold water

For the quiche mix:
Rainbow carrots
Piment d’espelette
Salt, pepper
Olive oil

For the ‘crack’ pesto:
A little bit of garlic
Pine nuts or hazelnuts
Salt, pepper
Olive oil


The Shortcrust Pastry:
Put the flour and salt in a large bowl and add the cubes of butter.
Get hands on – use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy. Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in cling film and chill for 10-15 minutes before using.


The quiche mix:
Cut the carrots and onions in quite big chunks and place them in a salad bowl. Cover with olive oil, chilli powder (I use piment d’espelette because I’m so fancy and also it’s not too spicy but has a strong chilli flavour), rosemary, salt and pepper. Mix well.
Place the vegetables in one or two oven trays, spread out evenly. Roast them on a high temperature and make sure they are well cooked, brown and a bit caramelised before taking them out of the oven.
Whilst the vegetables are roasting, prepare the quiche mix but mixing 4 eggs, 250 ml of cream, a little bit of nutmeg, salt and pepper. Once roasted, take the vegetables out of the oven and set aside.
Smear a little bit of butter on the pie dish and cover it with a thin layer of flour. Roll the pastry, place it in the dish and bake blind for 20 minutes. Once baked, place the vegetables in the dish and cover with the quiche mix. Bake in the oven for up to 45 minutes (until the quiche mix is set and the top is lightly brown).


The ‘crack’ pesto:
Simply mix rocket, parmesan, hazelnut, half a clove of garlic, loads of olive oil, salt and pepper together.