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Week 1 - Friday 6th July
- SKILL: Shortcrust Pastry
- RECIPE: Four Cheese Quiche
Four Cheese Quiche
plain flour (125g)
a pinch of salt
cold butter, cubed (55g)
2 tbsp of water
a glug of olive oil
1 red onion
500ml of double cream
a small wedge of emmental
a small wedge of cheddar
a small wedge of goats cheese
a small wedge of red Leicester
put the flour and salt into a food processor.
add the butter to the flour and blitz until it resembles a breadcrumb texture.
pour the water slowly into the mix as you blitz until it just forms a dough. Do not overwork it. Bring the mixture together on the table with your hands until you have one ball, then wrap in cling film and leave in the fridge for a few hours.
preheat the oven to 180°C.
roll out the rested pastry on a cold, floured surface to the thickness of a pound coin and roll up around the rolling pin to lift into the quiche tin.
unroll into the case and gently ease the pastry into the edges.
trim any excess pastry away from the top using a pair of scissors.
place a layer of greaseproof paper into the case on top of the pastry and dump in some baking beans (or rice, lentils or dried chickpeas) to hold the pastry down whilst cooking. Place in the fridge to rest for half an hour.
bake in the oven for 30 minutes, then remove the beans and paper and continue baking for another 5 minutes.
take the case out of the oven and turn down the temperature to 160°C.
peel and slice the onion, then grate the cheeses, except for the goat’s cheese which should be sliced.
whisk the eggs and double cream together in a bowl and season with a pinch of salt and pepper.
sprinkle the sliced onions and grated cheese into the tart case and pour over the egg mixture until you almost reaches the top of the pastry.
transfer the tray to the oven where you can safely fill the quiche right up to the top with the egg mixture and finish with the goat’s cheese slices.
bake in the oven for 30 minutes until the quiche is golden on top and cooked through with a slight wobble.
leave to cool a little on a wire rack before lifting out of the case.
serve the warm quiche with a mixed salad.
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