Blue Cheese and Rocket Quiche - Using up Christmas Leftovers
Blue Cheese and Rocket Quiche
This is a great way to use up any left over cheese and cream from Christmas. If you don’t have any cream just use milk, it will be fine just not as rich. This recipe works just as well in mini tart tins or Yorkshire pudding tins and you can freeze the individual tarts.
Ingredients:
1. Pastry: (to line one 23cm tart tin) OR buy ready made
1 egg or 1 yolk with 2-3 tbsp water
100g butter (at room temperature)
175g plain flour
Pinch of salt and pepper or herbs of your choice
Method:
Mix together the butter, flour and salt in a large bowl until it is a sandy texture, add the egg yolk and quickly press it into a soft dough. I usually tip it on to a clean surface and mix together. Wrap the dough in cling film and refrigerate overnight, or for at least 1 hour, if in a hurry. Use to line a 25cm tart tin or flan dish. This mix can be multiplied and freezes very well.
2. Filling:
25 cm (10inch) round flan dish, lined with 175g (6oz) short crust pastry
140g bag prepared rocket, watercress and spinach, roughly chopped
115g (4oz) blue cheese of your choice or a mixture of left over cheese
3 free-range eggs, beaten
300 ml (10fl oz) double cream or 150 ml milk and 150 ml cream
Salt and freshly ground black pepper
A little freshly ground nutmeg (optional)
Method:
Add the chopped leaves to the pastry lined flan dish and crumble over the cheese. Whisk together the eggs milk and cream, salt and pepper and pour into the dish.
Conventional Oven: Preheat oven 200C/Gas 6.
Preheat a large baking tray, and place the quiche tin on the hot tray and bake for 20-25 minutes. It is important to preheat the tray to ensure the base is properly cooked.
AGA
Cook on the floor of the Roasting Oven, turning once half way through the cooking process, until set and golden. Total cooking time, approximately 20-25 mins.
(Regardless of the size of the quiche tin if you use 1 egg to each 100ml of milk/cream it will have a good consistency.)