| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1/2 |
|
500 grams pa shortcrust pastry; (1lb) |
| 1 |
sm |
Onion; finely chopped |
| 2 |
|
Heads chicory; finely sliced |
| 125 |
g |
Camembert; roughly chopped |
|
|
; (4oz) |
| 2 |
|
Eggs; size 3 |
| 125 |
ml |
Milk or single cream; (1/4 pint) |
| 1 |
tb |
Freshly chopped parsley |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Roll out the pastry and use to line a 20cm (8 inch) fluted flan
case. Chill for 30 minutes.
2. Prick the pastry base and bake blind in a preheated oven 200 °C,
400 °F, Gas Mark 6 for 15 minutes. Remove and reduce oven temperature
to 190 °C, 375 °F, Gas Mark 5.
3. Sprinkle the onions, chicory and camembert over the pastry base.
Beat the eggs, milk or cream together, add parsley and seasoning and
pour into the pastry case.
4. Place on a baking tray and return to the oven for 30-35 minutes,
until filling is set and golden. Serve hot or cold.
Converted by MC_Buster.
NOTES : A delicious combination of flavours, a tasty quiche that can
be served hot or cold. Ideal for picnics and summer entertaining.
Converted by MM_Buster v2.0l.
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