Cheshire Cheese Quiche with Peppers accompanied by a Fresh Citrus Salad. #Recipe
Briony Wilson
12th June 2017
Since it is World Meat Free Day, we wanted to share with you one of our favourite meat free recipes. This popular quiche recipe is made with local Cheshire Cheese is served with zingy salad. This recipe comes from Deli Vert in Hoole and can be found like many other great recipes in the Taste Cheshire Cookbook.
Pastry
In a large bowl mix together the flour and butter with your fingertips until it resembles breadcrumbs. Add the salt and enough water to just bring the mixture together. Knead the dough for 2 minutes on a floured board, wrap in cling film and leave in the fridge for 20 minutes to chill. Alternatively purchase individual savoury tart cases of approximately 10cm in diameter preferably uncooked.
Quiche Filling
Preheat the oven to 180’C. For the filling, mix together the eggs and milk in a jug and set aside. Roll out the pastry, cut in to discs and place into buttered loose-bottomed 10cm tart cases ready for the filling. In the base sprinkle 80% of the grated cheese, which will prevent the bottom from going soggy, split the diced peppers evenly between each tart, sprinkle over the remaining cheese and fill to the top with the egg mixture.
Bake in a preheated oven for 25 minutes, or until they have set and started to take on some light colour.
Salad
Lightly toast the nuts in a dry pan for a few moments until the pine nuts start to take a light colour, but be careful not to burn them. Put the remaining salad ingredients in a large bowl, top with the nuts and sprinkle with a chiffonade of lemon zest.
Dressing
Combine all the ingredients for the dressing, mix vigorously, then dress the leaves generously.
Recipe Info
Serves
6
Serving Suggestions
This recipe goes great with the Zingy Citrus salad (recipe also below) or a Jacket potato. The Quiche can be served hot or cold.
Ingredients
Pastry
450g plain flour
200g salted butter diced
A pinch of salt
Water
Quiche Filling
7 free range eggs
50ml whole milk
100g Cheshire cheese, grated
1 green, 1 red and 1 yellow pepper, diced
Salad
100g Brazil nuts lightly chopped
40g pine nuts
Fresh salad leaves
24 baby tomatoes halved
150g pomelo flesh
50g Cheshire cheese, crumbled
Zest of a lemon
Dressing
60ml orange juice
20ml extra virgin olive oil
A pinch of salt
Freshly ground black pepper
Equipment
Large bowl
Floured board
Cling film
Jug
Buttered loose bottom 10 cm tart cases
Grater
Sharp Knife
Frying pan