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Recipes
| Celery and Stilton Quiche |
| The flavours in this quiche suit the Christmas season perfectly. |
| Ingredients |
Pastry
300g flour
70g butter, chilled, cut into cubes
80g lard, chilled, cut into cubes (or use all butter)
¼ tsp salt
80g cold water
Celery and Stilton Filling
100g onions, peeled & cut in quarters
100g celery, thinly sliced across the sticks
10g olive oil
200g Stilton cheese
4 large eggs
100g milk or single cream
½ tsp salt
freshly ground pepper
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| Method |
Pastry
1. Weigh and measure all ingredients into the TM bowl. Knead 30 seconds/Dough Setting just until clinging together (still a bit like large crumbs). Tip into a 28cm pie tin or loose bottomed tart tin.
2. Press pastry into the bottom and sides of the tin with your fingers. Chill the tin 30 minutes with the pastry pressed into it - this reduces shrinkage of the pastry during baking.
Celery and Stilton Filling
1. Drop onion quarters onto running blades Speed 4½ to chop. Scrape down the sides of the TM bowl with the TM spatula. Add celery and olive oil. Sauté 5 mins/100°C/Speed 1.
2. Pour the onion mixture into the pastry shell, spreading evenly over the base.
3. Without washing the TM bowl, add cheese, eggs, milk or cream, salt and pepper. Mix 30 seconds/Speed 4, then pour this mixture over the onion mixture.
4. Bake at 220°C/450°F/gas 8 or on the floor of an Aga Roasting Oven for 25 to 35 minutes until set and puffed, and golden on top.
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