How To make Sausage and Stilton Quiche
Pastry: 2 C. sifted all-purpose flour
1/2 C. sifted cake flour
1/2 Tsp. salt
1 Tsp. sugar
1 egg
ice water 3/4 C. pliable but cool butter (the better the
the
grade better the crust) Filling: 1 1/2 C. onion :
chopped finely
1/8 Lb. butter
2 Tbsp. cornstarch
3/4 Tsp. salt
1 Dash pepper
1 1/2 C. heavy cream
1 C. milk
1/2 C. white wine
4 eggs
1/4 Lb. baby Swiss or Swiss
3/4 C. crumbled cooked
sausage 3/4 C. Stilton cheese
Sift together flour, salt and sugar. Put on marble or into mixing bowl. Make a hole in center. Add butter and cut into flour with pastry blender, mixer or your fingers. Blend in the egg and sufficient water to make a firm dough. Once dough is made, do not knead it, but with the heel of your hand, push the dough out, little bits at a time, away from you. Do this twice, shape into a ball, wrap in foil, and refrigerate for several hours or overnight. The dough loses it elasticity upon standing. When ready to use, roll on a lightly floured surface (preferably marble) to less than 1/8-inch thick. Lightly coat quiche pan with butter, then wipe surplus butter from pan with paper towel. Fit dough into pan. Trim crust 1/4-inch larger than edge of pan and crimp edge of dough. Prick on bottom in about 8 places with the point of a knife. Line dough with a circle of foil or waxed paper big enough to come up sides of dough. Cut the edge of the circle to make it fit. Fill with navy beans to hold the dough in place as it bakes. Bake in preheated 450 degrees oven on lowest shelf for 12 minutes. Remove from oven, lift out paper and beans. Return to oven for 5 minutes to dry. Pour in custard filling.
Filling:
Saute onions in butter until soft. Drain off butter. Put cornstarch, salt and pepper in a mixing bowl. Add enough cream to make a paste. Add remainder of cream, milk and eggs. Mix together with a whisk, but do not beat. Line bottom of prebaked quiche shell with onion. Sprinkle Swiss cheese, sausage and Stilton cheese on top of onion. Pour custard mixture on top of that. Bake in preheated 350 degrees oven for 20 minutes. Reduce heat to 300 degrees and bake until set like custard (this could take anywhere from 1/2 hour to 1 1/2 hours).
Served at Paul's Goodbye Lunch
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Two Way home made Quiche, Salmon and Spinach, Broccoli and Stilton
Prep time:- 30 minutes
Cooking time:- 25-30 minutes (180 deg)
Ingredients:-
For the pastry:-
300g plain flour
150g softened butter
Itsp salt
Water to bind.
For the quiches:-
10 large eggs
200 ml milk
200g grated cheese
2tsp salt.
For the broccoli and Stilton:-
4 broccoli florets (cooked but with still a little bite and chopped)
75g crumbled Stilton
1tsp basil
For the salmon and Spinach:-
100g raw salmon fillet chopped into pieces
100g baby leaf spinach steamed and squeezed dry
1tbs fresh dill
Method:-
First make the pastry.
In a mixing bowl rub the butter into the salted flour and then bind with the water.
Roll out onto a floured board and line two greased baking dishes.
Beat the eggs together with salt and milk and pour half the mixture into each lines baking dish.
Then add half the grated cheese to each dish.
Add the salmon, spinach to one dish evenly across, ensuring you push it under the egg mix. Then
add the dill
Add the broccoli and Stilton to the other dish, evenly across pushing under the egg mix and then
add the basil.
Bake in a pre-heated oven for 25 minutes until firm to the touch
Jamie's Quick Chicken & Mushroom Pie
This easy chicken pie recipe is dead simple and can be knocked up in no time at all. Perfect with greens and mash, it's a great winter warmer. Jamie's here to show you every step of the way.
This speedy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 92-93 of Jamie's 30 Minute Meals book.
Thumbnail photography by David Loftus
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Homemade Mini Quiche + 3 Delicious Flavors!
This Mini Quiche Recipe has endless flavor options and is way better than store-bought! Mini muffin tins are lined with a flaky pie crust then filled with fluffy eggs and mix-ins including meats, cheeses, vegetables, and herbs. These bite-sized appetizers are the best make-ahead snack for easy holiday party hosting!
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