150 - 175 g (6 oz) shortcrust pastry, defrosted if frozen
100 g (4 oz) Stilton cheese, grated
150 ml (1/4 pint) milk
150 ml (1/4 pint) double cream
3 large eggs
2 tablespoons chopped parsley
25 g (1 oz) Stilton cheese, crumbled, to garnish (optional)
100 g (4 oz) Stilton cheese, grated
150 ml (1/4 pint) milk
150 ml (1/4 pint) double cream
3 large eggs
2 tablespoons chopped parsley
25 g (1 oz) Stilton cheese, crumbled, to garnish (optional)
method
1. Heat the oven to 200°C (400°F) Gas 6.
2. Roll out the pastry on a floured surface and use to line a 20 cm/8 inch flan ring placed on a baking sheet. Refrigerate for 30 minutes.
3. Put 100 g (4 oz) grated Stilton, the milk, cream, eggs and parsley in a bowl and whisk together, using a fork, until well blended. Pour the mixture into the prepared flan ring and bake in the oven for 40-45 minutes, until the filling has set.
4. Carefully remove the flan ring and transfer the quiche to a serving dish. Serve hot or cold, garnished with crumbled cheese if liked.
2. Roll out the pastry on a floured surface and use to line a 20 cm/8 inch flan ring placed on a baking sheet. Refrigerate for 30 minutes.
3. Put 100 g (4 oz) grated Stilton, the milk, cream, eggs and parsley in a bowl and whisk together, using a fork, until well blended. Pour the mixture into the prepared flan ring and bake in the oven for 40-45 minutes, until the filling has set.
4. Carefully remove the flan ring and transfer the quiche to a serving dish. Serve hot or cold, garnished with crumbled cheese if liked.
serving amount
serves 6 - 8
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