Saturday, 25 January 2014

tomato & Lancashire cheese quiche

diet tomato and lancashire cheese quiche

make a shortcrust pastry:
  • 200g strong flour
  • 1/2 tsp salt
  • 100g cold butter
  • 1 egg
  • 2 tablespoons cold water

Cut the butter up into really small pieces. Work the butter into the flour with your fingers so you make a crumble. Now add the egg and water, and again work together with hands to form a ball. Wrap in cling film and put in fridge for 30 minutes.

Roll out pastry and line a 23" quiche tin. Fill with baking beans and blind bake.

then make filling:
  • 2 eggs
  • 200g plain yogurt
  • salt & pepper
  • 150g Lancashire or Cheshire cheese
  • cherry tomatoes
In a small bowl beat the eggs. Then add yoghurt and beat in. Season well - really, plenty of pepper - this can elevate a quiche. (know I sound a bit dippy here). Crumble in the Lancashire cheese and stir in. Pour into case. Now cut the cherry tomatoes in half and dot all over the top. ha ha! like a modernist work of art.

Put back in oven and bake for 25 minutes. 

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