Stilton, Bacon & Mushroom Quiche

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Make Stilton, Bacon & Mushroom Quiche

Stilton, Bacon & Mushroom Quiche

Quiche always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese.

 

Serves 6

Prep time:  20 minutes, plus chilling time

Cooking time: 45-50 minutes

 

Ingredients

For the pastry;

225g plain flour, plus extra for dusting

115g butter, cubed

1 egg yolk

 

For the filling;

200g smoked bacon lardons

1 onion, peeled & finely chopped

100g mushrooms, sliced

2 garlic cloves, finely chopped

120g stilton cheese, crumbled

2 large eggs

2 egg yolks

150ml double cream

150ml milk

Freshly ground pepper

 

Method

 

1.  For the pastry, place the flour and butter in a food processor and blend.  Add the egg yolk and 3-4 tbsp chilled water, blend until you have a smooth dough.  On a floured surface knead briefly, cover in cling film and chill for 30 minutes.

 

2.  Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

 

3.  On a lightly floured surface, roll out the pastry and line a 23cm deep flan tin, press the dough into the sides.  Prick the base of the pastry and line with greaseproof paper and baking beans.  Blind bake for 12 minutes, remove the paper and beans, and bake for a further 10 minutes or until slightly golden.

 

4.  For the filling, heat a large frying pan and dry fry the lardons for 3-4 minutes.  Add the onion and mushrooms, fry for a further 2-3 minutes.  Add the garlic and fry for a further minute, then spread over the pastry case and top with the cheese.

 

5.  In a bowl whisk together the eggs, double cream, milk and pepper, and pour into the pastry case.  Place in the oven and bake for 25-30 minutes, or until golden and set.

6.  Allow to cool slightly and serve while still hot or cold.

 

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The Best Quiche Lorraine Recipe

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Make The Best Quiche Lorraine Recipe

The Best Quiche Lorraine

The key to the perfect quiche is simplicity!  

Serves 6

Prep time:  20 minutes, plus chilling time

Cooking time: 45-50 minutes

Ingredients

For the pastry;

225g plain flour, plus extra for dusting

115g butter, cubed

1 egg yolk

For the filling;

200g smoked bacon lardons

1 onion, peeled & finely chopped

120g gruyere cheese, grated

2 large eggs

2 egg yolks

150ml double cream

150ml milk

Freshly ground pepper

Method

1.  For the pastry, place the flour and butter in a food processor and blend.  Add the egg yolk and 3-4 tbsp chilled water, blend until you have a smooth dough.  On a floured surface knead briefly, cover in cling film and chill for 30 minutes.

2.  Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

3.  On a lightly floured surface, roll out the pastry and line a 23cm deep flan tin, press the dough into the sides.  Prick the base of the pastry and line with greaseproof paper and baking beans.  Blind bake for 12 minutes, remove the paper and beans, and bake for a further 10 minutes or until slightly golden.

4.  For the filling, heat a large frying pan and dry fry the lardons for 3-4 minutes.  Add the onion, fry for a further 2-3 minutes then spread over the pastry case and top with the cheese.

5.  In a bowl whisk together the eggs, double cream, milk and pepper, and pour into the pastry case.  Place in the oven and bake for 25-30 minutes, or until golden and set.

6.  Allow to cool slightly and serve while still hot or cold.

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The Best Quiche Lorraine

Learn how to do The Best Quiche Lorraine for your friends and family. this revenue from The Best Quiche Lorraine it is delicious

Make The Best Quiche Lorraine

The Best Quiche Lorraine

The key to the perfect quiche is simplicity!  

Serves 6

Prep time:  20 minutes, plus chilling time

Cooking time: 45-50 minutes

Ingredients

For the pastry;

225g plain flour, plus extra for dusting

115g butter, cubed

1 egg yolk

For the filling;

200g smoked bacon lardons

1 onion, peeled & finely chopped

100g gruyere cheese, grated

2 large eggs

2 egg yolks

150ml double cream

150ml milk

Freshly ground pepper

Method

1.  For the pastry, place the flour and butter in a food processor and blend.  Add the egg yolk and 3-4 tbsp chilled water, blend until you have a smooth dough.  On a floured surface knead briefly, cover in cling film and chill for 30 minutes.

2.  Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

3.  On a lightly floured surface, roll out the pastry and line a 23cm deep flan tin, press the dough into the sides.  Prick the base of the pastry and line with greaseproof paper and baking beans.  Blind bake for 12 minutes, remove the paper and beans, and bake for a further 10 minutes or until slightly golden.

4.  For the filling, heat a large frying pan and dry fry the lardons for 3-4 minutes.  Add the onion, fry for a further 2-3 minutes then spread over the pastry case and top with the cheese.

5.  In a bowl whisk together the eggs, double cream, milk and pepper, and pour into the pastry case.  Place in the oven and bake for 25-30 minutes, or until golden and set.

6.  Allow to cool slightly and serve while still hot or cold.

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Goat's Cheese, Potato and Thyme Tart

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Make Goat's Cheese, Potato and Thyme Tart

Goat’s Cheese, Potato & Thyme Tart

This tart explodes with flavours from the sweetness of the goat’s cheese to the earthy taste of thyme... what a wonderful combination.  Serve warm or cold with a crisp green salad.

Serves 6

Prep time: 20 minutes

Cooking time: 50-60 minutes

Ingredients

250g shortcrust pastry

25g butter

1 tbsp olive oil

2 onions, sliced

1 potato, peeled and sliced

2 garlic cloves, crushed

2 tbsp fresh thyme leaves

200g goat’s cheese, broken into pieces

3 eggs

200g crème fraiche

Salad to serve

Method

1.  Preheat the oven to 190°C/380°F/Gas mark 5.

2.  Roll out the pastry to fit a 23cm deep loose tart tin then line with the pastry.  Line the pastry with greaseproof paper and fill with baking beans or rice and bake in the oven for 15 minutes.  Remove the paper and beans and cook for a further 5 minutes until golden and set aside.

3.  Heat the butter and oil in a large frying pan or wok and add the potatoes and onions and cook over a low heat for 15 minutes until tender and golden.  Season and add the garlic and thyme and cook for another 3 minutes.  Place the contents into the pastry case with the goats cheese and cover evenly.

4.  Whisk the eggs with the crème fraiche and pour into the pastry case, bake for 30-35 minutes until set and golden.  Serve warm or cold with green salad leaves.

 

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Rustic Smoked Salmon Quiche

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Make Rustic Smoked Salmon Quiche

Rustic Smoked Salmon Quiche

A wonderfully quick and easy rustic quiche; with smoked salmon, potatoes, bacon, dill and crème fraiche.

Serves 8

Prep time: 15-20 minutes

Cooking time: 1 hour

Ingredients

225g/8oz ready-made shortcrust pastry

1 egg, beaten

200g/7oz smoked salmon, chopped

100g/3 ½ oz smoked bacon lardons, cooked

100g/ 3 ½ oz new potatoes, cooked & cubed

3 eggs

1 tbsp fresh dill, finely chopped

200ml/7fl oz crème fraiche

1 tsp nutmeg, freshly grated

1 tsp English mustard

Freshly ground salt & pepper

Salad to serve

Method

1.      Preheat the oven to 180°C/350°F/Gas 4.

2.      Roll the pastry until it is slightly larger than a 25cm/10inch loose bottomed cake/flan tin.  Place in a greased tin and cut the excess pastry from the edges.  

3.      Prick the pastry with a fork then cover with grease proof pastry and fill with rice or dried beans.  Put in the oven and cook for 20 minutes.

4.      Remove from the oven and remove the grease proof paper and beans or rice.  Brush the pastry case with egg and place back into the oven for a further 5 minutes until golden brown.

5.      Place the salmon, bacon and potatoes evenly in the bottom of the pastry case.

6.      In a bowl mix together the eggs, crème fraiche, dill, mustard and nutmeg.  Season to taste and pour the mixture into the pastry case.

7.      Place the quiche back into the oven and bake for 30-40 minutes or until the quiche has set.

8.      Leave to cool and then serve with salad.  Enjoy!

 

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