Use Locally - Issue 38 June 2016
Cake and C an nd Bake Cheese, O Cheese, Onion nion & P epper Q uiche Pepper Quiche This rich rich an and d cream creamy y qui quiche che can be e serv served ed warm with potatoes ďŹ lling wi th new po otatoes and coleslaw coleslaw for for a ďŹ lling supper, su pper, but but is i just as tasty served served cold co old as part of of packed orr summer buff buffet. a picnic, picnic, pac cked llunch unch o b et. 1. 5ROO RXW WKH SDVWU\ RQ D OLJKWO\ Ă RX 5ROO RXW WKH SDVWU\ RQ D OLJKWO\ Ă RXUHG VXUIDFH 5 XUHG VXUIDFH
IIngredients: ngredientss: • 250g shortcrust shortcrusst pastry • 1 tbsp olive oil • RQLRQ SHHOHG DQG YHU\ ÀQHO\ RQLRQ SHHOHG G DQG YHU\ ÀQHO\ chopped • 4 large eggs • 200ml crème fraiche fraiche • 150ml double cream c • Large pinch of grated nutmeg • Salt and freshly freshly ground black pepper • 75g mature Cheddar Ch heddar cheese, grated • 25g Gruyere cheese, ch heese, grated • 1 red pepper, pepper, deseeded d and sliced
Serves 6 - 8 Serves R eady in 1 ho our 40 mins Ready hour
TIP You Y ou o can freeze this th his quiche for up to 2 months. Allow to t cool completely then wrap either the whole quiche or individual slices iin n foil. 8
DQG XVH WR OLQH D FP Ă XWHG ORRVVH EDVHG Ă DQ DQG XVH WR OLQH D FP Ă XWHG ORRVH EDVHG Ă DQ tin n (it should be at least 4cm deep). deep p). T Trim rim of offf the th he excess pastry and prick the base base all over w a fork. Chill in the fridge for 30 with 3 minutes.
2. Preheat P the oven to 200C/180C fan/Gas fan/Gas 6. Place a baking sheet in the oven to heat up. P L ine the chilled pastry case with baking b Line paper D QG EDNLQJ EHDQV 3ODFH WKH Ă DQ WLQ RQ WKH DQG EDNLQJ EHDQV 3ODFH WKH Ă DQ WLQ RQ WKH ba aking sheet in the oven and bake bakke blind for 15 baking m minutes. b Remove the paper and beans and ba ake for a further 5-6 minutes until unttil the pastry bake iss crisp and pale golden. Reduce the oven te emperature to 190C/170C fan/Gas fan/Ga as 5. temperature
3. Meanwhile, M heat the oil in a frying g pan and fry th the he chopped onion for 8-10 minutes minuttes until very so soft. oft. Drain on kitchen paper paper.. Whis Whisk sk the eggs in large la arge jug then whisk in the crème fraiche and double do ouble cream. Add the nutmeg and an nd season w salt and freshly ground blackk pepper. with pepper.
4. Spread S the fried onions in the pastry passtry case and sccatter over the Cheddar cheese.. Gently pour scatter in n the egg mixture and top with the th he pepper slices. sl lices. Scatter over the Gruyere cheese. c Bake IRU PLQXWHV RU XQWLO WKH ÀOOLQJ LV VHW DQG IR RU PLQXWHV RU XQWLO WKH ÀOOLQ QJ LV VHW DQG golden go olden brown. Serve warm or cold. cold.
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