Goats and cream cheese spring time quiche

As we approach spring, it's time to experiment with new and yummy recipes in the kitchen!

Serves 4

Ingredients: 375g pack short crust pastry2 large free-range eggs50g cream cheese100g crumbled rind less goats cheese150ml full fat milk3 tbsp onion relish/marmalade2 tbsp shredded basil1 tbsp chopped chives,80g cherry tomatoes,(Pomodorino baby plum are best)1 head of asparagus spears1 large redCrushed sea salt and finely ground black pepper

Method:

• Preheat the oven to 200°C/400°F/gas mark 6. Roll out the pastry and use to line a 20-cm diameter (and ideally 5-cm deep) loose-based tart tin.

• Line the pastry with a sheet of baking parchment and fill with baking beans. Bake blind for 20 minutes. Remove from the oven and take out the baking parchment and beans.

• Reduce the oven temperature to 180°C/350°F/gas mark 4

• Beat the eggs in a mixing bowl. Add the cream cheese and milk, mix to a smooth creamy consistency add the chopped herbs season with crushed sea salt and freshly ground black pepper.

• Scatter the cherry tomatoes over the baked pastry case then pour the mixture in arrange the top of the tart with the sun blushed tomatoes. Bake for 30 minutes.

• Remove from the oven and leave to cool on a wire rack. To serve, remove the tart from the tin and cut into slices.

*Serve at room temperature with dressed crisp green salad and extra basil leaves