By
Jane Curran
published
Ingredients
- 375g ready-rolled all-butter shortcrust pastry (we used Dorset Organic)
- 130ml double cream
- 130ml milk
- 50g Cheddar
- 1 free-range egg, plus 2 free-range egg yolks
- 200g Stilton, broken into chunks
- 3-5tbsp red onion marmalade
You will need
- 20cm (8in) fluted loose-based flan tin, lightly oiled, and baking beans
Method
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Use the pastry to line the flan tin. Chill, then bake blind for around 20 minutes until it's cooked through. Allow to cool slightly before adding the filling.
Meanwhile, make the custard. Mix the cream, milk, most of the Cheddar, egg and egg yolks, and season well. Turn the oven down to 150 C, 130 C fan, 300 F, as 2. Scatter the Stilton over the pastry case. Spoon over the red onion marmalade hen pour the custard into the pastry case until it almost reaches the top. Scatter the remaining Cheddar on top then bake for 40 to 45 minutes until the quiche is just set. Allow to cool slightly and either serve warm or at room temperature. It will keep in the fridge for up to 3 days.
