• 2servings
  • 45minutes
  • 717calories

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Ingredients Jump to Instructions ↓

  1. 7 ounces shortcrust pastry

  2. 2 1/2 ounces Stilton cheese , crumbled

  3. 3 spring onions , chopped finely (scallions)

  4. 1 large free-range egg

  5. 65 ml single cream

  6. 1 teaspoon sunflower oil

  7. 1/4 teaspoon mustard powder

  8. flour , for dusting

  9. salt & pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C/gas 5. Divide the pastry into 2 and roll each out to make 15cm rounds on a floured surface. Line 2 12cm quiche tins or pie dishes and prick the bases with a fork.

  2. Put on a baking tray and blind bake for 10 minutes (loosely scrunch up tin foil and place over pastry). Remove the foil, turn oven down to 175c & return to oven for 5 more minutes.

  3. Gently fry spring onions for 2-3 minutes Place half in each tin. Sprinkle half of the Stilton into each tin. Whisk egg, cream, salt and pepper in a jug and pour over the Stilton.

  4. Return to oven and resume cooking for a further 20 minutes or until quiche is set and lightly golden on the top.

  5. Serve warm or cold with salad.


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