1 1/4 cups (175 g) 6 oz wholemeal (whole grain) flour
pinch of sea salt
1 stick (8 Tbsp)4 oz (100 g) butter
cold water to mix
pinch of sea salt
1 stick (8 Tbsp)4 oz (100 g) butter
cold water to mix
For the filling
4 eggs
275 ml (1/2 pt) milk
30 ml (2 tbls) tomato puree (paste)
30 ml (2 tbls) Worcestershire sauce
30 ml (2 tbls) chopped parsley
30 ml (2 tbls) chopped chives
125 g (1/4 lb) grated Farmhouse red Cheshire cheese
275 ml (1/2 pt) milk
30 ml (2 tbls) tomato puree (paste)
30 ml (2 tbls) Worcestershire sauce
30 ml (2 tbls) chopped parsley
30 ml (2 tbls) chopped chives
125 g (1/4 lb) grated Farmhouse red Cheshire cheese
method
1. Heat the oven to gas mark 6/200°C (400°F).
2. Make the pastry and chill it.
3. Beat the eggs with the milk, tomato paste, Worcestershire sauce, and herbs. Mix in the cheese.
4. Roll out the pastry and line a 20 cm (8 in) diameter flan tin (quiche pan).
5. Pour in the egg mixture, making sure the cheese is evenly distributed.
6. Bake the quiche for 40 minutes.
2. Make the pastry and chill it.
3. Beat the eggs with the milk, tomato paste, Worcestershire sauce, and herbs. Mix in the cheese.
4. Roll out the pastry and line a 20 cm (8 in) diameter flan tin (quiche pan).
5. Pour in the egg mixture, making sure the cheese is evenly distributed.
6. Bake the quiche for 40 minutes.
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