This article outlines essential rules for a successful picnic, emphasizing the need for finger-friendly food that doesn't require utensils or refrigeration. The main recipe featured is a Tunisian-style quiche, made with a mix of blanched vegetables like broccoli, broad beans, and peas, combined with an egg mixture. Ideal for outdoor dining, the quiche is easy to pack and can be enjoyed at ambient temperatures. Tips for preparation and cooking are provided to ensure a delicious and hassle-free experience.
Rule one of a good picnic: don't bring anything that needs a knife and fork, or a fridge. Today's Tunisian-style quiche passes that test with flying colours.
Bake it, slice it, pack it. Eat with your fingers, chase with cold lemonade. And if you drop a piece? Rule four: pretend it never happened.
First blanch the veg. Bring a large pot of salted water to a boil. Drop in the broccoli, cook for five minutes, then add the broad beans.
Heat the oven to 220C (200C fan)/425F/gas 7. In a large saute pan, heat the oil and garlic, then stir in the sliced leeks and saute for two minutes.
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