St Endellion Brie and Caramelised Onion Quiche
Method
From Sandie Edney at Lostwithiel Community Centre kitchen.
1. To make the pastry, rub the butter into flour, add salt and enough water to form a dough. Chill for at least one hour.
2. Roll out and place in a large greased quiche dish. Bake blind (cover the pastry with parchment paper and fill with dried beans) for 15 -20 minutes at
180c.
3. Chop the brie into small pieces and place in the prepared pastry shell then add several teaspoonfuls of caramelised onion chutney.
4. Beat together the 4 eggs, and a small cup of milk and pour over the
mixture.
5. Bake at 180c for 20 to 30 minutes until set and golden.
Ingredients
For the pastry:
6oz plain flour,
3oz butter,
A pinch of salt
Cold water to mix
For the filling:
1 (200g) St Endellion Luxury Brie
Crellow Apple and Onion Chutney
4 eggs
Milk
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