Four Cheese and Chive Quiche

  • Total Time

    1h 5m
    • Prep Time

      40m
    • Bake Time

      25m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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This lovely quiche would be delicious served for lunch with a fresh green salad.

Method

  1. Place the flour, salt, lard and butter in a mixing bowl and rub the fat into the flour until it resembles fine breadcrumbs.

  2. Add about 4 tbsp cold water to make a firm dough then wrap in cling film and chill in the fridge for 30 minutes. While the dough is chilling preheat the oven to 220°C (fan 200°C, gas mark 7).

  3. Roll the pastry out on a floured surface until large enough to line a 23cm loose-bottomed flan tin. Line the tin with the pastry then line with a circle of baking paper, then fill with baking beans.

  4. Bake for 10 minutes. Take out the paper and beans, then bake for 5 minutes more until pale golden and cooked. Reduce the oven temperature to 180°c (fan 160°c, gas mark 4).

  5. Place the ricotta and the other cheeses in a bowl with the chives and eggs.

  6. Beat together until smooth then spread in the pastry case and bake for 20 –25 minutes until just firm, but still has a little wobble in the centre. Allow to cool and serve at room temperature.

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