Kale, Stilton and Mushroom Quiche

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Kale, Stilton and Mushroom Quiche

Kale Quiche


Ingredients

Wholemeal Shortcrust PastryKale
200g  Wholemeal self raising flour
50g    Butter – chopped
50g    White fat (lard/vegetarian alternative) – chopped
Pinch of salt
Water – sufficient to give a soft dough

Filling
3        Eggs
75ml  Milk
75ml  Fromage frais (half fat works fine)
150g  Stilton
25g    Butter
150g  Kale (I used a mixture of red and black), washed and chopped
100g  Mushrooms, sliced
Salt and Pepper

Method

I make my shortcrust pastry in a food processor, it is very quick.

Put the flour, fats and a pinch of salt in the processor with the knife attachment fitted. Process for a few seconds until mixture resembles breadcrumbs. Add cold water slowly while the processor is running until the mixture starts to stick together. Stop the processor as soon as the pastry comes together in a ball.  Wrap the pastry in cling film and refrigerate for at least 20 minutes.

If you do not have a food processor rub the fats into the flour and salt until the mixture resembles breadcrumbs. Add enough cold water to bring the mixture together to form a ball – do not over work the pastry otherwise it will become tough. Wrap in clingfilm and refrigerate for at least 20 minutes.

Melt the in a frying pan and saute the kale until it has wilted. Remove the kale from the pan and leave to cool. Add the mushrooms to the pan and saute until soft then leave to cool.

Lightly beat the eggs then add the milk, fromage frais and season with salt and pepper.

After the pastry has rested, roll it out and line an 20cm tin.  Crumble half the Stilton over the pastry base. Stir the kale and mushrooms into half of egg mixture and pour this into the pastry case. Crumble on the remaining cheese and top with the rest of the egg mixture.

Bake at 200C (400F, Mark 6, 180C Fan) for about 30 minutes until just set, risen and golden.

Serve warm or cold.