SUMMER VEGETABLE QUICHE

For the pastry (or use pre-made shortcrust sheets)

• 200g plain flour
• 100g cold unsalted butter, cubed
• Pinch of salt
• 2-3 tbsp cold water

For the filling

• 1 tbsp olive oil
• 1 small leek, sliced
• 1 courgette, diced
• 100g tenderstem broccoli, chopped
• 50g spinach
• 3 large eggs
• 200ml double cream (or half milk, half cream for a lighter version)
• 100g Caterfood Select Mature Cheddar, grated
• 1 tsp Dijon mustard 

1. To make the pastry, mix the flour and butter in a bowl. Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Add a pinch of salt and mix again. 

2. Add cold water, 1 tbsp at a time, and mix until it binds. On a clean work surface, knead the pastry until it comes together as a dough. Wrap in cling film and chill for 30 minutes.

3. To blind bake, roll out the dough on a floured surface and line a 23cm tart tin. Prick the base with a fork, line with baking paper and baking beans (or dried rice). Bake at 180°C (Gas Mark 4) for 15 minutes, then remove the paper and bake for another 5 minutes until golden.

4. Heat the oil in a pan and sauté the leek and courgette for 5 minutes.

5. Blanch the broccoli in boiling water for 2 minutes, then drain.

6. Stir in the spinach until wilted.

7. In a bowl, whisk the eggs, cream and mustard. Add salt and pepper. Stir in half the cheddar cheese.

8. Spread the cooked vegetables over the pastry case and sprinkle over the remaining cheese.

9. Pour the egg mixture over the top.

10. Bake at 180°C (Gas Mark 4) for 25-30 minutes, until the filling is just set and slightly golden.

CHEESE, HERB AND
CARAMELISED ONION SCONES

For the caramelised onions

• 1 tbsp butter
• 1 small red onion, finely sliced
• 1 tsp brown sugar
• 1 tsp balsamic vinegar

For the scones

• 225g self-raising flour
• ½ tsp salt
• ½ tsp mustard powder 
• 50g unsalted butter, cubed
• 100g Caterfood Select Mature Cheddar, grated
• 1 tbsp fresh chives, 
  thyme or rosemary
• 1 egg
• 120ml milk
• 1 tsp Worcestershire sauce 
• Extra cheese for topping

1. Melt the butter in a pan over a low heat.

2. Add the sliced onion and cook for 8–10 minutes until soft.

3. Stir in the sugar and balsamic vinegar, cooking for another 5 minutes until sticky and golden. Set aside to cool.

4. Preheat the oven – set to 200°C (Gas Mark 6). Line a baking tray with parchment paper.

5. Sift the flour, salt and mustard powder into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

6. In another bowl, whisk the egg, milk, and Worcestershire sauce together.

7. Add the caramelised onions into the flour mixture and mix together.

8. Gradually add the wet mixture, stirring until a soft dough forms.

9. Roll out the dough to 2cm thick and cut out rounds using a 5–6cm cutter.

10. Brush with milk, sprinkle with cheese and bake for 12-15 minutes until golden.



11. Serve warm with butter

CHEESY PEPPER POPPERS

• 6 large fresh Poblano peppers, sliced in half lengthways
• 100g cream cheese
• 50g Caterfood Select Mature Cheddar, grated
• 50g mozzarella, grated
• ½ tsp garlic powder
• ½ tsp smoked paprika 
• 50g plain flour
• 1 large egg, beaten
• 75g panko breadcrumbs
• 1 tbsp grated parmesan
• Vegetable oil 

1. Take your pepper halves and scoop out the seeds – leave a handful in for extra heat, if wanted.

2. Mix the cream cheese, cheddar, mozzarella, garlic powder, paprika and some salt and pepper in a bowl.

3. Spoon the mixture into each pepper half, pressing down slightly.

4. Coat each stuffed pepper half in flour, then dip in beaten egg. Roll in panko breadcrumbs mixed with parmesan.

Option one: bake – healthier  

1. Preheat oven to 200°C (Gas Mark 6).



2. Place the peppers on a baking tray and spray lightly with oil. Bake for 15-20 minutes until golden.

Option two: fry – for extra crunch

1. Heat oil in a pan to 180°C.

2. Fry each pepper half for 2-3 minutes per side until crispy and golden brown. Drain on kitchen paper.

Ready for the Full Menu?