Three Cheese Quiche
|Flour||6 Ounce (175 Gram)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Lard/Margarine||1 1⁄2 Ounce (40 Gram)|
|Iced water||3 Tablespoon|
|Blue cheese||3 Ounce, crumbled (75 Gram)|
|Camembert cheese||3 Ounce, rind removed (75 Gram)|
|Cream cheese||3 Ounce (75 Gram)|
|Butter||1⁄2 Ounce, softened (15 Gram)|
|Shallot||1 , finely chopped|
|Single cream||4 Tablespoon|
|White pepper||To Taste|
Sift the flour and salt into a mixing bowl.
Add the butter and lard or margarine and cut into small pieces.
Rub the fat into the flour until the mixture resembles breadcrumbs.
Stir in enough of the water to bind the mixture, then knead to a dough.
Chill for 20 minutes.
Roll out the dough and use to line a 23 cm/9 in flan ring.
Bake blind in a fairly hot oven (200°C/400°F or Gas Mark 6) for 5 minutes to crisp the pastry.
Mash the cheeses and butter together in a mixing bowl.
Beat in the shallot.
Mix together the cream, eggs and salt and pepper to taste.
Stir this mixture into the cheese mixture.
Pour into the flan case and place on a baking sheet.
Bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 30 to 35 minutes or until the filling is set.
Serve hot or cold.