Food Friday, 27/05/16
Double Cheddar Cheese and Chive Quiche with Chive Flowers.
Ingredients:
Pastry:
鈥 250g plain flour
鈥 150g Stork margarine chopped into cubes
鈥 A good pinch of sea salt
鈥 A pinch of caster sugar
鈥 A egg
鈥 1 tbsp cold milk
Filling:
鈥 4 eggs
鈥 125ml double cream
鈥 100ml milk
鈥 A handful of chives chopped into 1.5cm length
鈥 Sea salt and cracked black pepper to season
鈥 75g welsh slate cheddar grated
鈥 75g mature cheddar grated
(You can use any cheddar you like as long as they are different to each other but give a bit of a punch in flavour)
Method:
鈥 Place the flour in a heap onto your work surface and make a well. Add in your butter, pop an egg on top, add your salt and sugar and then start to mix in together with your fingertips.
鈥 Once the dough starts coming together add your milk. Bring the pastry together to form a ball, then cover with cling film and chill in the fridge until using.
鈥 Preheat your oven to 190c. On a floured surface.Roll out your pastry to 2mm thickness. Line your chosen tin with the pastry and then with baking parchment and 鈥淏lind bake鈥 with baking beans/lentils or rice for 15 mins.
鈥 After 15 minutes reduce take out your baking beans and then cook for a further 5 minutes.
鈥 Whisk your eggs, cream, milk and seasoning together in a jug. Add a layer of cheese, then custard mix, then chives, repeat again to fill your pastry case. Place in the oven for 30-40 mins.
*Once cooked all the way through and golden on top, add your picked chive flowers, place on a cooling wrack to cool before slicing. Or as I did, place in the fridge overnight, then eat.
Duration:
This clip is from
More clips from Ben Jackson on 大象传媒 Radio Leicester
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