New potato, spring onion & Montgomery Cheddar quiche

Perfect for a weekend lunch.

This recipe is taken from Good Food and belongs to Tom Kerridge, chef patron at the Hand & Flowers in Marlow.  I highly recommend it, as it is one of the tastiest quiches I have ever had the joy of eating.  Delicious hot or cold, served with a simple green salad.

Serves 8 – 10

Preparation 20 mins plus chilling

Coook 1 hr 15 mins

For the pastry

225g/8oz plain flour, plus extra for dusting

140g/5oz cold butter, diced

1 tsp icing sugar (I actually left this out because I didn’t have any in my baking cupboard, it still tasted good.)

1 egg yolk

For the filling

250g/9oz new potatoes, peeled, cooked and halved, or quartered if very large

2 bunches spring onions, sliced

250g/9oz Montgomery cheddar, diced (ordinary Cheddar is fine too but make sure it’s a tasty Mature)

5 eggs

100ml/3 1/2 fl oz milk

200ml/7fl oz double cream

Sift  the flour and a pinch of salt into a large bowl.  Add the butter and rub in until it resembles breadcrumbs.  Stir in the icing sugar, egg yolk and 3 tbsp cold water, then quickly bring together to form a firm dough.  Wrap well in cling film and allow to rest for 20 mins in the fridge.

Heat oven to 220C/180C fan/gas 6.  Roll out the pastry on a lightly floured surface and line a deep 23cm tart tin.  Cover with baking beans.  Cook for 20 mins, then remove the paper and beans, cook for 5-10 mins more until the tart case is pale and sandy in texture.

Remove and turn the oven down to 160C/140C fan/gas2. Spread the base of the tart with the potatoes, onions and cheddar.

Whisk together the eggs, milk and cream, then season.  Pour into the tart case and cook for 40-45 mins or until just set.

Remove, cool on a wire rack then serve.

Have a lovely weekend everybody!

Emma xxx

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4 thoughts on “New potato, spring onion & Montgomery Cheddar quiche

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