STILTON, TOMATO & COURGETTE QUICHE
Taken from 'Baking & Desserts' - Food Fact : Stilton is a very traditional British cheese which often makes an appearance on the cheese board or served with a ploughman's lunch. It gets much of its full pungent flavour, from its veins (created from the steel wires which are inserted into the cheese during the maturing process) It is worth loooking for a piece of Stilton with lots of veins that hs been matured for longer.
Provided by McCarthy
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 190C/375F?Gas mark 5. Sift the flour and salt into a large bowl. Add the 25g lard and 40 g butter and mix lightly. Using the fingertips rub into the flour until the mixture resembles breadcrumbs.
- Sprinkle 1 tablespoon of cold water into the mixture and with a knife, start bringing the dough together. (if may be necessary to use the hands for the final stage) If the dough does not form a ball instantly, add a little more water.
- Put the pastry in a polythene bag and chill for at least 30 minutes.
- On a lightly floured surface, roll out the pastry and use to line an 18 cm flan tin, trimming any excess pastry with a knife.
- Prick the base all over with a fork and bake blind in the preheated oven for 15 minutes.
- Remove the pastry from the oven and brush with a little of the beaten egg. Return to the oven for a further 5 minutes.
- Heat the 25 g butter in a frying pan and gently fry the onion and courgette for about 4 minutes until soft and starting to brown. Transfer into the pastry case.
- Sprinkle the stilton over evenly and top with the halved cherry tomatoes. Beat together the eggs and creme fraiche and season to taste with salt and pepper.
- Pour the filling into the pasty case and bake in the oven for 35-40 minutes or until the filling is golden brown and set in the centre. Serve the quiche hot or cold.
Nutrition Facts : Calories 689.8, Fat 50.3, SaturatedFat 29.2, Cholesterol 239.7, Sodium 630, Carbohydrate 43.5, Fiber 2.5, Sugar 3.2, Protein 16.9
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