Every time I see red currents I have to make this quiche. I have probably only made it a handful of times as red currents were never very easy to find either in Wimbledon or in Darien. Then I moved to Denmark. I now come across red currents, or ribs as they are known here, everywhere. This quiche was made with fruit I gathered on my foraging adventure, making it extra exciting. For more foraged related posts see recipes for black current scones and strawberry jam, Scottish pancakes with foraged berries and peach and summer berry crostata.
Whats the story behind the quiche?
When I was pregnant with my first son Robert I went to antinatal classes run by the NCT. The National Childbirth Trust, an excellent organization, was all about natural childbirth and using cabbage leaves stuffed down your bra during breastfeeding. The real benefit of the classes however was meeting nine other mothers who lived locally and had similar due dates. Those wonderful woman were my lifeline in my first year of motherhood. We met weekly to drink coffee, eat cake and share stories of sleepless nights and crying babies. We watched our babies grow into toddlers and learn how to play together. When the first birthdays came around we held a joint party in our garden There are some wonderful photographs of us all holding our children, which unfortunately are in the attic in America ( the photos not the children). It was a very special day.
One of the mothers was vegetarian and she brought a quiche with lattice work making the word ‘one’. It was decorated with red currents and was stunning. That was almost twenty three years ago and our children are babies no longer. I am still best friends with one of the mothers. Sadly one died shortly after that party. I gradually lost touch with the others. We had more children, many went back to work or, like me, moved away.
This is my version of that very special quiche. Every time I make it I am transported back to that party so many years ago.
Notes on the recipe.
I have now bought some fantastic 10 inch quiche tins, they are from Fat Daddio and are quite deep. This produces a lovely filling to pastry ratio and allows you to load the quiche with all sorts of yummy things. The amount of custard required will depend on the depth of your tins.
I use a basic shortcrust recipe works for all sorts of sweet and savory recipes. Freezing the butter briefly allows it to form small pockets of air during the cooking process which results in a light, flakey pastry. The recipe makes enough for one quiche however I often make a few more batches as the pastry freezes well.
I also make the filling for this quiche ahead of time as everything should be cold or at room temperature when it is being assembled.