A tasty Manx-made quiche, perfect for a summer meal with salad and new potatoes.
Ingredients:
PASTRY:
- 4oz Laxey Mill Plain Flour
- 2oz Salted Butter
- 3oz Grated Mature Cheddar Cheese
- 1 Egg Yolk
- Splash or two of cold Water
- Pinch of Salt
FILLING:
- 1 Small Onion Sliced
- 3oz Grated Mature Cheddar Cheese
- 3oz Goats Cheese
- Good handful chopped parsley
- 150ml Milk – semi or full fat
- 1 Egg White
- 1 Egg
- Dash cooking oil
- Salt and Pepper
Method
Combine Plain Flour, Salt and Butter and rub together until resembles rough breadcrumbs. Stir in flour and combine.
Beat the egg and add plus a splash of cold water. Mix until slightly tacky or add more water until combines leaving a smooth pastry ball.
At this stage, chill in greaseproof paper in fridge or roll out onto a floured board if using straight away.
Carefully lift the pastry into an 8inch loose bottomed greased tin. Lift the edges and drop into the tin so not to stretch the pastry. If it tears, use some of the excess to black and seal the gaps.
Prick the base carefully with a fork so the air can escape from under the pastry rather than bubble up during cooking.
Blind bake the pastry with greaseproof paper, rice, baking beans or balls at 180 fan for approximately 10 minutes. Remove the greaseproof and baking beans, returning pastry case back to the oven for a further 6 minutes. The pastry will start to colour and lose its dampness as it dries out.
Remove case from the oven and allow to cool for roughly 10 minutes. This allows the pastry ingredients to solidify and provide a firm base for the incoming filling.
Filling
Lightly fry the sliced onions in a little oil until they are translucent and just starting to caramelise.
Drain the onions on kitchen paper to remove excess grease. Line the base of the cooled pastry case with onions.
Add all the soft crumbled goats cheese, ¾ grated mature cheddar and ¾ chopped parsley to the case.
Mix the egg white, full egg and milk together and lightly whisk with a fork to combine together. Season with Salt and Pepper.
Pour over the filling. You may need it all or you may not but leave a gap from the top as there is more filling to add.
Sprinkle remain Cheddar and Parsley over the top.
Place Quiche on a baking tray and then pop in the oven. Middle shelf.
I cooked mine for 20 minutes until the liquid had set with only a slight wobble.
Serve hot or cold. I like mine with salad, or fries or minted new potatoes.
Notes:
As this is the second time the pastry is being cooked, the pastry edges will star to brown further. To stop the edges from burning, place foil over the edges to protect them leaving the filling exposed to the heat for cooking and colouring.
Variations:
Basically, add what whatever you like but here are some ideas.
- Salmon and Broccoli
- Bacon and Cheese
- Roasted Red Pepper and Goats cheese
- Cherry Tomato and Cheddar
- Mushroom and Bacon
- Spinach, Ricotta and Walnuts
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