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Catherine Leyden's Goat's Cheese, Red Pepper and Pine Nut Quiche

Wed, 11 September 2019

Catherine Leyden's Goat's Cheese, Red Pepper and Pine Nut Quiche



Ingredients:

Pastry
125g/4oz Odlums cream plain flour
50g/2oz butter or margarine
About 4 tablespoons cold water

Filling
1 red pepper, diced
125g/4oz goats' cheese, crumbled
1 small onion, thinly sliced
50g/2oz shamrock pine nuts
2 eggs
150ml/¼pt milk
Freshly ground pepper

Method:

1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 24cm/9" flan dish.
2. Sieve flour into a bowl. Coarsely rub in the butter/margarine.
3. Add sufficient water to give a soft but not sticky dough.
4. Lightly roll the pastry on a floured board, then roll it out and use to line the flan dish.
5. Arrange the red pepper, goats' cheese, onion and pine nuts on the base.
6. Beat the eggs, milk and pepper together and pour over the filling in the flan dish.
7. Bake for about 30 minutes until filling is golden brown and set.

 

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