Four cheese and chive quiche - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 250 g Plain white flour
- 65 g Butter
- 65 g Lard
- Salt
- 4 tbsp Water cold
For the filling
- 200 g Ricotta
- 50 g Gruyère grated
- 50 g Cheddar cheese
- 75 g Stilton
- 3 tbsp Chives snipped
- 3 Egg(s) (free range)
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1
Place the flour, salt, lard and butter in a mixing bowl and rub the fat into the flour until it resembles fine breadcrumbs.
For this step you'll need:
- 250g Plain white flour
- 65g Butter
- 65g Lard
- pinch Salt
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2
Add about 4 tbsp cold water to make a firm dough then wrap in cling film and chill in the fridge for 30 minutes. While the dough is chilling preheat the oven to 220°C (fan 200°C, gas mark 7).
For this step you'll need:
- 4 tbsp Water cold
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3
Roll the pastry out on a floured surface until large enough to line a 23cm loose-bottomed flan tin. Line the tin with the pastry then line with a circle of baking paper, then fill with baking beans.
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4
Bake for 10 minutes. Take out the paper and beans, then bake for 5 minutes more until pale golden and cooked. Reduce the oven temperature to 180°c (fan 160°c, gas mark 4).
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5
Place the ricotta and the other cheeses in a bowl with the chives and eggs.
For this step you'll need:
- 200g Ricotta
- 50g Gruyère grated
- 50g Cheddar cheese
- 75g Stilton
- 3 tbsp Chives snipped
- 3 Egg(s) (free range)
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6
Beat together until smooth then spread in the pastry case and bake for 20 –25 minutes until just firm, but still has a little wobble in the centre. Allow to cool and serve at room temperature.