Roquefort quiche with a nut and pear relishby Doug Sanderson |
| Preperation time: 20 mins Cooking time: 40 mins Serves: 6 |
| Recipe Ingredients |
| 250g shortcrust pastry; 5 spring onions, trimmed and sliced; 15g butter; 150g Roquefort; 3 large eggs, beaten; 200g creme fraiche; 3 tbsp lemon juice; 3 tbsp walnut oil; 1/2tsp Dijon mustard; 1 tsp clear honey; 2 ripe pears, cored and diced; 2 sticks celery, sliced; 50g hazelnuts, toasted. |
| Recipe Method |
| Lightly flour your worksurface and roll out the
pastry to the thickness of a pound coin. Use it to line a 20cm flan
tin. Prick the base with a fork, lay a piece of foil on top and
pile in some baking beans. Bake for 10 minutes at 200c/ gas6. Remove the beans and foil and bake for a further 3 minutes. Remove from the oven and turn the temperature down to 180c/gas4. Meanwhile, melt the butter in a pan and cook the spring onions for a few minutes. Mash the cheese with a fork and mix with the eggs and creme fraiche. Stir in the spring onions. Spoon into flan case and bake for 25 minutes until just set. Put the lemon juice, oil, mustard and honey into a bowl and whisk. Add the pears, celery and nuts and toss through. Serve this alongside the quiche. |
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