Recipe: Isle of Wight blue cheese quiche | Lawrence Murphy
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Along the route, I spotted a sign for the Isle of Wight cheese company which makes a lovely soft blue cheese which I used in this quiche recipe.
Ingredients
For pastry
130g plain flour
20g cornflour
Pinch salt
75g butter
1 egg
For the filling
100g Io W blue cheese sliced
150g celeriac peeled and diced
1 onion finely chopped
200ml double cream
2 eggs
2 egg yolks
Pepper
Method
Rub the butter, salt, flour and cornflour together until it resembles breadcrumbs.
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Hide AdWhisk the egg and add it to the mixture, bring together to form a dough.
Rest in fridge for 20 minutes before rolling out and lining a 22cm deep pastry ring.
Rest in a fridge for 10 more minutes and then bake in a preheated oven 180C/ gas 5 for 12-15 minutes.
Fry the onion in a little butter for 2 minutes and then add the celeriac. Cook for 4 minutes and then spoon into the pastry case.
Cut slices of the cheese and place on top of the celeriac.
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Hide AdWhisk the cream eggs and yolks together. Season only with ground pepper as the cheese is quite salty.
Pour into the case and bake in a preheated oven 150C/gas 3 for 30 minutes, until just cooked and golden brown.