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Save to my recipesFour cheese and chive quiche Ingredients
| 250 grams | Plain White Flour (Allinson Nature Friendly) |  |
| 65 grams | Butter | |
| 65 grams | Lard | |
| 1 pinch | Salt |
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Four cheese and chive quiche
Recipe Submitted By: bakingmad
This lovely quiche would be delicious served for lunch with a fresh green salad.
| Preparation Time | 30 minutes |
|---|---|
| Baking Time | 25 minutes |
| Portions | 8 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
For the Filling
| 200 grams | Ricotta Cheese | |
| 50 grams | Gruyere Cheese (grated) | |
| 50 grams | Cheddar Cheese | |
| 75 grams | Stilton | |
| 3 tbsp | Chives (snipped) | |
| 3 | Free Range Eggs |  |
This recipe uses
How to make Four cheese and chive quiche
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Place the flour, salt, lard and butter in a mixing bowl and rub the fat into the flour until it resembles fine breadcrumbs. Add about 4 tbsp cold water to make a firm dough then wrap in cling film and chill in the fridge for 30 mins. While the dough is chilling preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
-
Roll the pastry out on a floured surface until large enough to line a 23cm loose-bottomed flan tin. Line the tin with the pastry then line with a circle of baking paper, then fill with baking beans. Bake for 10 mins. Take out the paper and beans, then bake for 5 mins more until pale golden and cooked. Reduce the oven temperature to 180c, 160c Fan, Gas Mark 4.
- Place the ricotta and the other cheeses in a bowl with the chives and eggs. Beat together until smooth then spread in the pastry case and bake for 20 –25 mins until just firm, but still has a little wobble in the centre. Allow to cool and serve at room temperature.
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