Four Cheese Quiche
This is the perfect quiche for using up all those left over cheeses from the cheeseboord.
Ingredients
- 6 oz plain flour
- pinch of salt
- 1 1/2 oz butter
- 1 1/2 oz polyunsaturated margarine
filling:
- 1 tbsp oil
- 1 bunch spring onions trimmed and sliced
- 1 oz Lancashire grated
- 1 oz Cheshire grated
- 1 oz Cotswold grated
- 2 oz Red Windsor grated
- 3 eggs
- 5 floz milk
Instructions
- Sift flour and a pinch of salt into a bowl. Rub in fats until the mixture resembles breadcrumbs.
- Add 2 tbsp water and mix to a firm dough. Knead lightly, cover and chill for 15 minutes. Roll out and use to line a 9 inch (22.5 cm) flan tin.
- Prick with a fork, brush with a little beaten egg and bake blind in a moderately hot oven Mark 5 (190°C) 375°F for 15 minutes.
- Heat oil in a frying pan and fry spring onions gently until soft. Place onions and grated cheeses on pastry case, reserving a little cheese.
- Beat eggs and milk and pour into pastry case, sprinkling top with remaining cheese.
- Bake in a moderately hot oven Mark 5 (190°C) 375°F for 40 to 45 minutes until golden.
Calories: 366 kcal
Carbohydrates: 24 g
Protein: 12 g
Fat: 25g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 124 mg
Sodium: 311 mg
Potassium: 126 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 773 IU
Vitamin C: 1 mg
Calcium: 213 mg
Iron: 2 mg