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A Weekday Menu Recipe

Brie and Herb Quiche     Veg  HT  CD MC  French   40mins

Serve 4      Hot   Cold Herbs  Savoury  Flan  Tart Vegetarian  Main Course  France  Europe  



200g/7oz Shortcrust Pastry

100g/4oz Full Fat Brie

100g/4oz Curd Cheese

25g/1oz softened Butter

3 tbsp Double Cream

2 Eggs

1 tbsp Freshly chopped Chives

1 tbsp Freshly chopped Parsley

Salt and Pepper

Cayenne Pepper




1. Heat the oven to 190C, 375F, Gas mark 5. Line a 20cm/8 inch flan tin with the pastry. Prick the base with a fork and line with greaseproof paper, fill with baking beans and bake for 10 minutes. After this time, remove the paper and beans and return to the oven for a further 5 minutes.


2. Meanwhile, mash, the Brie thoroughly, including the rind. Beat in the curd cheese, butter and cream. Beat the mixture until well blended and smooth.


2. Beat in the eggs, then the chives and parsley. Taste and season.


3. Turn the cheese mixture into the pastry flan case. Bake for 20-25 minutes, or until the filling is set and lightly browned. Serve at once while still hot, or chill and serve cold.

Serving Suggestions
Accompaniments:           Green Beans, Creamed Potatoes
       Congolais  with Chocolate Sauce


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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