This lovely Four Cheese Quiche would be delicious served for lunch with a fresh green salad. This recipe is a very simple recipe using a shortcrust pastry case, Ricotta, Gruyere, Cheddar and Stilton cheeses and the all important savoury chives. If you need some help with baking your pastry case blind, have a look at our classic video tutorial below.
Place the flour, salt, lard and butter in a mixing bowl and rub the fat into the flour until it resembles fine breadcrumbs.
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).
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.
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).
Place the ricotta and the other cheeses in a bowl with the chives and eggs.
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.
The easiest way to follow a recipe
Unfortunately there are no reviews for this recipe yet!
Leave Your Thoughts