Blue Cheese and Walnut Quiche

20cm/8” round, loose bottom tin, 2 x mixing bowls and pastry blender

PASTRY
150g Doves Farm Organic Plain White Flour
pinch of salt
75g butter
6-7 tbsp cold water
flour, for dusting
butter, for tin

BLUE CHEESE AND WALNUT FILLING
3 eggs
100ml single cream
salt and pepper
150g blue cheese
100g walnut halves

190°C, Fan 170°C, 375°F, Gas 5

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 and salt into a mixing bowl.
3. Chop the butter into small cubes and add them to the bowl.
4. Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs.
5. Stir in enough of the water to bring the pastry together into a soft dough.
6. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
7. 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.
8. 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.