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Cheese and Onion
Quiche Veg
HT MC 50mins
Serves
4 Hot Vegetarian Vegetables
Savoury Flan Tart Main Course
Ingredients:
225g/8oz
Cheese Shortcrust Pastry
4
Egg Yolks
300ml/10
fl.oz. Single Cream
2
tbsp Dry Vermouth
1/2
Vegetable Stock Cube
Salt
and Black Pepper
Grated
Nutmeg
Pinch
Cayenne Pepper
6
tbsp finely sliced Spring Onion
Instructions
1.
Heat the oven to 200C, 40OF, Gas mark 6. Roll out the pastry and line a
22cm/9
inch flan tin. Prick the pastry bottom with a fork.
2.
Line the pastry case with greaseproof and weight it down with dried beans. Bake
for 10 minutes. Remove the case from the oven and lift out the paper and beans.
Turn the heat down to 15OC, 35OF, Gas mark 4 and return the pastry case for just
5-8 minutes longer, or until the crust is cooked. Brush the case with beaten egg
white to seal the crust.
3.
Meanwhile beat the egg yolks in a bowl with thin cream until well mixed. Add the
stock cube, crumbled and the dry vermouth and season with salt, pepper, nutmeg
and cayenne pepper to taste. Stir in the spring onion.
4.
Pour the filling into the prepared pastry case and bake for 30-35 minutes. Serve
immediately.
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