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Blue Cheese and Walnut Quiche

Makes 1 quiche

Stilton, Roquefort, Gorgonzola, Danish Blue or any other blue veined cheese will combine well with roasted walnuts on the top of this great vegetarian quiche.

Free from Soya
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • PASTRY
  • 150g Doves Farm Organic Plain White Flour
  • pinch of salt
  • 75g butter
  • 6-7 tbsp cold water
  • flour, for dusting
  • BLUE CHEESE AND WALNUT FILLING
  • 3 eggs
  • 100ml single cream
  • 150g blue cheese
  • 100g walnut halves
  • salt and pepper

Pastry

  1. Rub some butter around the inside of a 20cm/8” round, loose bottom tin and pre-heat the oven.
  2. Put the flour, salt and butter into a mixing bowl.
  3. Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
  4. Stir in enough of the water to bring the pastry together into a soft dough.
  5. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  6. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press it into the baking dish using your fingers.
  7. Cut away any pastry that hangs over the edge of your dish.

Blue Cheese and Walnut Filling

  1. Pre-heat the oven.
  2. Break the eggs into a mixing bowl, add the cream, salt and pepper and beat together well.
  3. Cut the cheese into small cubes, or crumble it with your fingers, and add it to the bowl.
  4. Stir to combine and tip the mixture into the prepared pastry case.
  5. Place the walnuts decoratively over the surface.
  6. Bake for 40-45 minutes.

Equipment

20cm/8” round, loose bottom tin, mixing bowl and pastry blender

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

40-45 minutes
Lovely way to use up Christmas leftover cheese and nuts. Pastry turned out crispy and no soggy bottom! Filling very tasty. Only drawback is the amount of pastry in the recipe barely covers the suggested size of tin. If you want a good finnish you would need to increase the amount so you have enough for an even cover without having to use the offcuts to patch up!
By Caroline Bruce
05 Jan 2019

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Ingredients

Change Quantities:
  • PASTRY
  • 150g Doves Farm Organic Plain White Flour
  • pinch of salt
  • 75g butter
  • 6-7 tbsp cold water
  • flour, for dusting
  • BLUE CHEESE AND WALNUT FILLING
  • 3 eggs
  • 100ml single cream
  • 150g blue cheese
  • 100g walnut halves
  • salt and pepper

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