first - you'll notice that the quiche is only half full. That's because a) i did the amounts a bit slap-dash in the re-reckoning from the recipe and b) some of the filling escaped.
second - there is no tomato sauce in the chickpeas. nor parsley. The fridge wasn't giving up any.
But - the taste was really divine!!! The recipe was from Roux again, and the pastry was light light light and salty and gorgeous. The filling was light again, despite being full of cream, cheese and pancetta. Delicious.
The chickpea/chard dish is always superbly tasty (River Cafe, Book 1). Reducing white wine over gently cooked onions and carrots, and following with more olive oil and lemon, bit of chilli - is amazing. Just amazing.
A feast of a meal, if a bit wonky :)
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