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Stilton and Walnut Quiche

ingredients

200 g (8 oz) shortcrust pastry
3 oz (75 g) Stilton cheese
175 g (6 oz) cream cheese
2 eggs
2/3 cup (150 ml) 1/4 pt Single cream
3 oz (75 g) walnut kernels
pepper

method

1. Roll out the pastry, line a flan tin, and bake blind for 10 - 15 minutes at 200°C, 400°F, mark 6.

2. Break up the cheeses with a fork and mix with the cream and beaten eggs.

3. Season with pepper (no salt is necessary because the cheese is already salted).

4. Break up two-thirds of the nuts with a rolling pin, reserving a few for decoration.

5. Add the nuts to the cheese mixture and pour into the flan case.

6. Cook at 200°C, 400°F, mark 6 for about 35 minutes.

7. During the cooking, when the flan is beginning to set, arrange the walnuts on the top.

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