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Home > Blog > Beaches & Quiches
Beaches & Quiches
Nomads
20th March 2015

Beaches & Quiches

What could be better than to pack up a picnic and head to the beach for a day of sun, sand and sea. As our photoshoot took place last September, we were blessed to have the warm breeze of an Indian summer on our side, just perfect for long maxi dresses and summer tunics. Needless to say, the setting was idyllic and it almost didn’t feel like work!

Based in Cornwall, we didn’t have to travel far to find this spectacular beach at Perranporth. The fresh ocean air was exhilarating and the golden sandy beach was so long, it felt as if we had the place to ourselves.

After a morning of splashing about at the water’s edge, we stopped for a delicious picnic lunch. Vicky brought along her homemade quiche made with her own chicken’s eggs, yum! If the photo is making you hungry then you’re in for a treat.

After our scrummy lunch, the photographers had an impromptu dip in the sea — very refreshing! Meanwhile the rest of us had fun exploring the beach with our beautiful model Cecile. We paddled along the shore, collected seashells and had a quick nap in the sun — possibly the perfect lunchtime break!

Vicky’s Veggie Quiche
This version of her recipe makes enough to cover a 7 inch (18cm) round dish

For the pastry:
3oz / 75g whole-wheat flour  •  3oz / 75g plain flour  •  3oz / 75g organic Cornish butter
1/4 teaspoon Cornish Sea Salt  •  3 tablespoons cold water

Pastry: Mix flour and salt. Dice the butter onto the flour mix. Rub the flour and butter between fingers and thumb until consistency is like breadcrumbs (as quickly as possible to avoid warming). Add water, mix in with a palette knife. Form pastry into a ball. Knead lightly for a few seconds on a cool, floured surface. Roll the pastry between 1/4 and 1/2 inch (6-12 mm) thick. Line your favourite beautiful oven proof dish with the pastry.

Vicky’s top tip: Bake blind (pre-cook before putting in your filling will prevent a soggy bottom!) at 400 F / 200 C Gas Mark 6 for 20 minutes. Or bung it in the Aga for as long as you need until it’s a very light brown.

For the filling:
1 red pepper  •  1/2 an onion  •  1/2 a broccoli  •  3oz /75g grated cheddar  •  6 large eggs—fresh free range
100 ml organic milk  •  1/2 teaspoon Cornish Sea Salt  •  1/2 teaspoon cayenne pepper

Quiche: Whisk eggs, salt and pepper until slightly foamy. Add milk and whisk for a minute. Lightly fry pepper and onion in light olive oil. Steam broccoli until a la dente. Place the cooked veggie mix into the pre-baked pastry crust and cover with the cheese and egg mix. Cook at the same temperature for approximately 1/2 an hour. As you know all ovens are different, so adjust cooking times accordingly until the mixture browns slightly.

As the tide came in, we headed back to Garden Wing Cottage, our home from home for a few days. Surrounded by lush green gardens, this location made a stunning tropical backdrop for our holiday outfit looks. Warm sunshine highlighted pretty details on the soft cotton shirts and bold green foliage gave a wonderful contrast to this stunning saffron button dress. 

Once we’d finished the photoshoot, we made ourselves a cool drink, put our feet up and watched the sun go down. This certainly was a day’s work we wouldn’t mind doing again – and a most blissful way to end the day.

If you’re looking for a lovely traditional cottage to stay in we would highly recommend contacting the lovely people at Cornish Holiday Cottages.

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