To get started, transport yourself to the Calanques de Marseille with a gorgeous summery Quiche Provencale. A quiche is such an easy way to earn accolades - they look amazing, taste delicious, are easily portable, and can happily feed a crowd.
A freshly baked quiche and a crisp green salad are such a yummy combination. The tang of the vinaigrette balances out the richness of the tart, and fresh greens keep it bright and add some crunch.
Our next recipe for you is a French lentil salad, inspired by a dish Rose had at a groovy beach club called Tuba in Marseille.
Toothsome lentils, crisp pickled carrots, sweet caramelised onions, crunchy nuts, tangy Dijon vinaigrette and aromatic parsley hit the right balance of textures and flavours.
It’s satisfying without being dense, and has enough ingredients to keep every mouthful interesting, making it wonderfully moreish.
This is delicious to eat any time of year. Again, this is a great one for picnics as it keeps well at room temperature and is lovely and satisfying. Smaller households can halve this recipe if you prefer, but it’s so good you may regret not making the whole recipe!
Both of these recipes transport well for picnics - transport the quiche in the tart tin wrapped in a clean tea-towel, and the salad in a large Tupperware container. All you need is small plates and cutlery, and you’re good to go!
Best enjoyed out in nature - be it on the water, at the beach or in your local park.
Quiche Provencale
This fabulous quiche is destined to become a household favourite. You can serve the quiche warm or at room temperature.
It will keep in the fridge for several days and can be reheated.
Serves 4-6
Suitable for RSF V
Ingredients
2 sheets of flaky puff pastry or savoury shortcrust pastry (300g)
2-3 cups of baking beans, for the pastry
2 Tbsp extra-virgin olive oil
1 large red onion, thinly sliced
6 eggs
1 cup milk
½ tsp dried oregano
½ tsp dried thyme
salt and freshly ground black pepper
50g feta cheese, crumbled
200g cherry tomatoes, thinly sliced
½ cup finely grated Parmesan cheese
Method
Preheat your oven to 180°C fanbake and place a flat oven tray on the baking shelf of the oven (you will sit the quiche on this; the heat of the tray will help ensure the pastry on the base of the quiche is crisp). Take out a 26cm tart tin and cut out a 26cm round of baking paper. Line the base of your tin with baking paper.
Place a large sheet of baking paper on the bench and stack your two sheets of pastry on top of this. Use a floured rolling pin to roll out into a 33cm square, and trim the corners to make a 33cm round (wrap and store any leftover pastry in the fridge for another use).
Use the baking paper to flip over your rolled-out pastry into the tin. Lift off the baking paper (reserve, you will re-use it shortly) and press pastry into the tin to cover the base and sides, pressing it firmly into the corners. Prick all over with a fork.
Cover pastry with your reserved sheet of baking paper, then sprinkle over 2-3 cups baking beans (you can buy ceramic baking beans; we just have a jar with dried beans we reuse - they are specifically for this purpose; you can’t use them for cooking).
Set the tin on the heated tray in your oven and bake for 15 minutes or until the pastry is set and the paper is easily removed. Carefully remove the paper with the baking beans (let them cool and store in an airtight container for another time).
Brush pastry with a little egg white (crack one of the eggs for your filling into a small bowl and use some of the egg white from this) and return to the oven for 5-6 minutes or until lightly golden (the egg white creates a seal that prevents the pastry from sogging).
While the pastry cooks, prepare the caramelised onion. Heat oil in a frying pan over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion has completely softened and is starting to caramelise (10-12 minutes). Once caramelised, remove the pan from the heat and set aside to cool.
Sprinkle caramelised onion over the cooked pastry base. Whisk eggs with milk, oregano, thyme, salt and pepper. Mix in crumbled feta. Pour this mixture over the onions. Top with sliced tomatoes and sprinkle with parmesan.
Set the quiche on the heated tray in your oven and bake until the filling is set and the top and pastry are golden (30 minutes). (If using puff pastry, it should be puffed up.)
Allow to cool for at least 10 minutes before serving. Serve warm or at room temperature. Accompany with a crisp green salad. The quiche will keep in the fridge for several days and can be reheated.
French lentil salad
Serves 4
Suitable forDF, GF, RSF, V, VE
This gorgeous salad has the perfect balance of flavours and textures, and makes for excellent eating all year round.
It’s great with a roast chicken/salmon and a leafy green salad for a traditional meal, or some tinned sardines/tuna, mayo and rocket for a quick supper plate.
Ingredients
1 cup puy or beluga lentils
1 bay leaf
2 cloves garlic, skin-on
2 red onions, thinly sliced lengthways into crescents
2 Tbsp extra virgin olive oil, plus extra for your lentils
2 tsp fresh thyme leaves or 1 tsp dried
flaky sea salt and freshly ground black pepper
½ cup hazelnuts
½ cup chopped parsley
Quick-pickled carrots
1 large carrot, peeled, finely diced
½ cup water
¼ cup white vinegar
2 Tbsp sugar
½ tsp salt
Dijon dressing
3 Tbsp extra-virgin olive oil
2 Tbsp red wine vinegar
1 tsp wholegrain mustard
1 tsp Dijon mustard
1 tsp maple syrup or honey
flaky sea salt and freshly ground black pepper
Method
Preheat your oven to 180°C fanbake.
First, pickle the carrots. Place diced carrots in a heatproof mug or bowl. Combine water, vinegar, sugar and salt in a small pot. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and pour this brine over your diced carrots. Place in the fridge to quickly pickle for half an hour.
While those are pickling, put your lentils on. Place lentils in a pot with water to cover generously. Add bay leaf, garlic, salt, pepper and a glug of olive oil. Bring to a boil then reduce to a simmer and cook until tender and just cooked. You want them to still have a bit of bite rather than being mushy (20-25 minutes). Strain, removing the bay leaf and garlic cloves, and set aside (don’t throw away the garlic, you are about to use it).
Remove boiled garlic cloves from their skin, finely chop, and place in a jar for your dressing. Add olive oil, red wine vinegar, wholegrain mustard, Dijon mustard and maple syrup or honey. Shake to combine, then season to taste. Pour most of this dressing over your cooked lentils while they are still warm.
Place sliced onion on an oven tray, drizzle with 2 tbsp olive oil, and season with salt and pepper. Sprinkle over thyme and use your hands to evenly coat, then spread out in a single layer.
Place hazelnuts on a separate baking tray. Place both trays in the oven.
Bake hazelnuts until they smell fragrant, and the skins are cracking (about 12 minutes). When nuts are cool, place them in a clean tea-towel and rub firmly between your hands to remove loose skins. Coarsely chop.
Bake onions until they are soft, translucent and just starting to brown (15-20 minutes). Remove and leave to cool, set aside.
To assemble the salad, place the lentils, carrots and onions in a serving bowl. Mix in the chopped parsley, then pour over the rest of the dressing. Toss to combine. Check seasoning and adjust to taste.
Prepared salad will keep in the fridge without the parsley or nuts for up to a week; add the parsley and nuts just before serving.
