Michelle Darmody: How to make the perfect quiche with no soggy bottom

And homemade flatbread with beetroot hummus for a tasty pop of colour

Now is the ideal time to make quiche loaded with spring vegetables 

Spring is on its way and that means that the crocuses and snowdrops are pushing their way through the earth and various herbs are beginning to appear in pots and gardens around the country. I have used herbs and young green leaves to decorate the quiche and the pink beetroot hummus. They are simple little follies to cheer up the dining table and you can easily make the recipes without if you wish.