Salami, goats cheese and red onion marmalade quiche

Salami, goats cheese and red onion marmalade quiche

This quiche serves 4-5 people or 2-3 if you’re hungry!


Ingredients

  • 12oz Self Raising Flour
  • 6oz Unsalted Butter
  • 1 jar of red onion marmalade - why not try Craigie's red onion marmalade?! 5 free range eggs
  • 5 free range eggs
  • 10fl oz of milk
  • 5fl oz double cream
  • 65g salami of your choice - your chance to try out Great Glen Charcuterie!
  • 200g goats cheese
  • Salt and Pepper to taste

Method

  • Heat oven to 180 – 200*c/ gas mark 5
  • Line an 11in/28cm round quiche/tart case with baking paper or parchment
  • Mix together flour and butter until a sandy texture, add cold water slowly until a dough is formed and doesn’t tear rolling
  • Roll out the pastry enough to cover the tin, then place it over the tin and tuck in the edges all the way around and cut off any extra pastry that is over hanging
  • Line the pie crust with parchment and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. Bake for 20 minutes and remove the weights and parchment, bake for another 15 minutes until it is just starting to brown.
  • Sprinkle the base with half of the goats cheese, then scatter dollops of the red onion marmalade on top of the cheese
  • Sprinkle the venison salami and the rest of the cheese over the top and add the salt & pepper
  • Whisk up the milk, eggs and cream and slowly pour over the top until all is covered.
  • Bake in the oven for 25minutes. It may need a further 5 to 10 mins depending on your oven.

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