For the pastry.
3oz / 75g self raising flour
3oz / 75g wholewheat flour you can use just 6oz of plain flour if you don't have any wholewheat
pinch of salt
half teaspoon of dry mustard powder (optional)
(sieve these ingredients together in a bowl)
3oz/ 75g butter
2oz/ 50 g grated cheddar
Rub the fat into the flour then add
1oz /25g walnuts finely chopped
Bind with enough cold water to make a pliable dough.
refrigerate for half an hour.
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The Filling.
1 head of broccoli stalk removed and cut into small pieces then blanched
3 eggs
half a pint of double cream
6 oz Stilton or another blue cheese of your choice.
1 onion finely diced and sauteed in a little butter
seasoning
grated nutmeg
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Put the Stilton or whatever Blue Cheese you prefer, cream, eggs, sauteed onion into a food processor & blitz until it starts to thicken. Season to taste.
Roll out the pastry thinly & use to line around 24 - 36 well greased mini muffin cases. use a cutter large enough so that the pastry comes up to the top of the holes in the muffin tray
Place some blanched broccoli into each case.
Spoon over the cheese mixture taking care not to overfill.
Give the trays a sharp rap on the table to settle the mixture and add a little more filling if needed.
Grate over some nutmeg
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Bake at 180c for around 15 mins or until lovely & golden . Just test to make sure the underneath of the pastry is cooked through.
remove onto a cooling rack after around 3 mins .
To Read more, click here... How To Thicken Quiche? Easy Guide To Thicken Quiche?
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