Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
The perfect picnic treat. I have an obsession with peas and frequently panic if I don’t have a bag in the freezer. They are delicious with mint so don’t hold back when adding it to the mixture. More recipes from Flora Sheddon
The perfect picnic treat. I have an obsession with peas and frequently panic if I don’t have a bag in the freezer. They are delicious with mint so don’t hold back when adding it to the mixture. A wee bit of good tangy cheddar finishes the whole thing off. Serve with a scrunch or watercress and dressing.
If you are making your own pastry place all the ingredients in a food processor and blitz until you have a smooth dough. Alternatively rub the butter into the other ingredients until a dough forms.
Cover and chill for 20 mins in the fridge. Preheat the oven to 200C.
Roll out the chilled pastry (bought or homemade) on a lightly floured surface until a couple of millimetres thick. Use it to line a fluted 23cm tart tin (loose bottomed works best) trimming off any excess. Cover with greaseproof and baking beans and blind bake for 10 minutes.
Remove the greaseproof and return to the oven for a further five minutes. For the filling, finely slice the onion and cook on a medium heat with a little oil. The onions should turn translucent. Set aside to cool down.
In a bowl beat the cream and eggs together. Once smooth add the peas, mint roughly torn, seasoning and the cheese. Mix until evenly combined.
Add the now cool onions. Pour this mix into your pastry case and bake for a further 25-30 minutes or until nicely coloured and the eggs have set.
250g short crust pastry
OR (75g cold unsalted butter, 150g plain flour, 1 tsp corn flour, salt, 1 tsp mixed herbs, splash of whole milk)
2 banana shallots or 1 large white onion
200ml single cream
large bunch of mint
salt and pepper
100g mature cheddar grated