DADS FAVOURITE STILTON QUICHE
My Dad will eat anything with Stilton in it - but he goes CRAZY for these! A really nice take on the regular quiche. You could also make mini quiches for parties etc.
Provided by Um Safia
Categories Savory Pies
Time 45m
Yield 2 individual quiches, 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/gas 5. Divide the pastry into 2 and roll each out to make 15cm rounds on a floured surface. Line 2 12cm quiche tins or pie dishes and prick the bases with a fork.
- Put on a baking tray and blind bake for 10 minutes (loosely scrunch up tin foil and place over pastry). Remove the foil, turn oven down to 175c & return to oven for 5 more minutes.
- Gently fry spring onions for 2-3 minutes Place half in each tin. Sprinkle half of the Stilton into each tin. Whisk egg, cream, salt and pepper in a jug and pour over the Stilton.
- Return to oven and resume cooking for a further 20 minutes or until quiche is set and lightly golden on the top.
- Serve warm or cold with salad.
Nutrition Facts : Calories 715.8, Fat 51.6, SaturatedFat 19.1, Cholesterol 140.2, Sodium 1025.1, Carbohydrate 45.9, Fiber 4, Sugar 1, Protein 17.7
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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