This delicious and special recipe is shared by chef Russell Yves Uenuku Pirrit, with a Michelin Star under his belt (hence the name of the recipe). Despite his undeniable cooking skills, this memorable quiche is straightforward enough to enjoy cooking while camping (it can be prepared before heading off) or while travelling by RV.
Ingredients
- 250g puff pastry
- 10 large kawakawa leaves
- 120g fresh baby spinach
- 250g blue cheese, crumbled
- Zest of 1 lemon
- 10 eggs
- 500ml cream
- Salt and pepper to taste
Method
Preheat oven to 160°C conventional or 140°C fan forced.
Grease your Legacy Pan with butter, then line the bottom and sides with puff pastry. Trim with a knife so there is no overhang. Refrigerate for 30 minutes.
Pinch off the kawakawa stems and finely chop with the spinach. Scatter in the bottom of the pan followed by the crumbled blue cheese and the lemon zest.
Beat the eggs, cream, salt, and pepper till just combined.
Gently pour over the kawakawa, spinach, and blue cheese and bake for 45 to 50 minutes until the quiche is risen and golden brown and only jiggles a little bit if you wiggle it.
Pop the pan on the stovetop on medium heat to finish off browning the bottom of the quiche. This will only take 2 or 3 minutes.
Serve with a big green salad and roasted vegetables.
