Stilton, Tomato & Courgette Quiche Recipe

Name: Stilton, Tomato & Courgette Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g plain flour; 1 pinch salt; 25 g lard, cut into small cubes (or white vegetable fat); 40 g butter, cut into small cubes (or hard margarine); 25 g butter; 1 onion, peeled and finely chopped; 1 courgette, trimmed and sliced; 125 g Stilton cheese, crumbled; 6 cherry tomatoes, halved; 2 large eggs, beaten; 200 ml creme fraiche; salt and pepper

Servings: persons

150 g plain flour
1 pinch salt
25 g lard, cut into small cubes (or white vegetable fat)
40 g butter, cut into small cubes (or hard margarine)
25 g butter
1 onion, peeled and finely chopped
1 courgette, trimmed and sliced
125 g Stilton cheese, crumbled
6 cherry tomatoes, halved
2 large eggs, beaten
200 ml creme fraiche
salt and pepper

1
Preheat the oven to 190C/375F?Gas mark 5. Sift the flour and salt into a large bowl. Add the 25g lard and 40 g butter and mix lightly. Using the fingertips rub into the flour until the mixture resembles breadcrumbs.
2
Sprinkle 1 tablespoon of cold water into the mixture and with a knife, start bringing the dough together. (if may be necessary to use the hands for the final stage) If the dough does not form a ball instantly, add a little more water.
3
Put the pastry in a polythene bag and chill for at least 30 minutes.
4
On a lightly floured surface, roll out the pastry and use to line an 18 cm flan tin, trimming any excess pastry with a knife.
5
Prick the base all over with a fork and bake blind in the preheated oven for 15 minutes.
6
Remove the pastry from the oven and brush with a little of the beaten egg. Return to the oven for a further 5 minutes.
7
Heat the 25 g butter in a frying pan and gently fry the onion and courgette for about 4 minutes until soft and starting to brown. Transfer into the pastry case.
8
Sprinkle the stilton over evenly and top with the halved cherry tomatoes. Beat together the eggs and creme fraiche and season to taste with salt and pepper.
9
Pour the filling into the pasty case and bake in the oven for 35-40 minutes or until the filling is golden brown and set in the centre. Serve the quiche hot or cold.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 g plain flour, 1 pinch salt, 25 g lard, cut into small cubes (or white vegetable fat), 40 g butter, cut into small cubes (or hard margarine), and more.

Yes, Stilton, Tomato & Courgette Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stilton, Tomato & Courgette Quiche

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