We recommend using the best of Cumbrian produce to make this quiche - and it can be done with organic ingredients too - like milk, butter and cheese from The Torpenhow Cheese Company and veg from Evas Organics -and of course our own organic eggs.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Short crust pastry
- 4 oz 110 g plain flour, plus a little extra for dusting
- pinch of salt
- 1 oz 25 g lard, removed from the fridge for 20 minutes
- 1 oz 25g butter, removed from the fridge for 20 minutes
- a little cold water
- 3 large free range (organic) eggs
- Pinch Nutmeg
- Parsley to taste
- 1 tbsp Dijon mustard
- 150 ml milk
- 50 ml cream
- 80 g cheese Red Leicester style cheese like Binsey Red
- 80 g Oak Smoked Cheddar Cheese
- 1 medium onion
- 200 g tomatoes
- Make Pastry:To make the pastry, place the flour and a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
- Roll out the pastry on a lightly floured work surface to the thickness of about a £1 coin. Lift the pastry over the rolling pin, then drape the pastry over the 20 cm round, loose bottom flan tin and press into the base and up the sides. Trim the edges. Place in the fridge to chill for 15 minutes.
- Preheat the oven to 220°C (200°C fan, gas mark 7). Line the pastry case with a circle of baking parchment and fill with baking beans. Bake the pastry case for 10 minutes until pale golden. Remove the baking parchment and beans and return the pastry case to the oven for a further 5 minutes until golden and crisp. lower the oven temperature to 190°C (170°C fan, gas mark 5).
- Make filling:Beat the eggs, milk and cream together with a little black pepper and pour into the pastry case. Sprinkle with remaining cheese. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm)