Stilton, Tomato & Courgette Quiche

"Taken from 'Baking & Desserts' - Food Fact : Stilton is a very traditional British cheese which often makes an appearance on the cheese board or served with a ploughman's lunch. It gets much of its full pungent flavour, from its veins (created from the steel wires which are inserted into the cheese during the maturing process) It is worth loooking for a piece of Stilton with lots of veins that hs been matured for longer."
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Ready In:




  • 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.
  • 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.
  • Put the pastry in a polythene bag and chill for at least 30 minutes.
  • 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.
  • Prick the base all over with a fork and bake blind in the preheated oven for 15 minutes.
  • Remove the pastry from the oven and brush with a little of the beaten egg. Return to the oven for a further 5 minutes.
  • 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.
  • 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.
  • 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.

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