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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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