There is little as gratifying as a quiche – a still warm, lightly set, perfectly seasoned egg custard, with cheese, herbs, veg, all encased in walls of a flaky, buttery pastry. As we are in sprout season, which happily extends far beyond Christmas, it seemed only right to add them to the lineup, too. A steamed sprout should yield a satisfying texture – neither too soft, nor too crunchy – and pairs beautifully with blue cheese.
