Danish Quiche Recipe
Ingredients
| 3 oz. margarine or 2 oz. margarine and 1 oz. nut fat | ||
| Plain flour | 6 Ounce (For pastry shell:) | |
| Salt | 1 Pinch (For pastry shell:) | |
| 2 or 3 tablespoons cold water | ||
| 2 slices stale bread, diced | ||
| Cheshire cheese | 2 Ounce (For filling:) | |
| 4 oz. mild cheese or 7 oz. cottage cheese | ||
| 2 tablespoons chopped spring onion or 2 teaspoons onion or leek soup mix | ||
| Softened butter | 1 Ounce (For filling:) | |
| Eggs | 2 Large, beaten (For filling:) | |
| Milk | 3/4 Pint (For filling:) | |
| Cayenne pepper | 1 Pinch (For filling:) | |
| Pepper white | 1 Pinch (For filling:) | |
Directions
GETTING READY
1) Set oven to hot before baking.
MAKING
2) For the pastry shell, first mix flour and salt and then rub in fat.
3) Make a stiff dough by pouring in enough water.
4) On a lightly floured board, even out the dough into 1/4th -inch thickness using a rolling pin and allow to relax by leaving aside for 5 minutes.
5) Drape the pastry over the rolling pin and unroll over an 8-inch greased sandwich tin or flan ring.
6) Gently press down the pastry, lifting edges up to fit into corners and with a sharp knife, trim off excess pastry.
7) With diced bread, fill the pastry and half cook on middle shelf for 15 minutes in preheated oven.
8) Let cool a bit after discarding bread and place the shell on a baking sheet.
FINALIZING
9) In the meantime, with a fork, make a mixture of cheeses, soup mix and butter for the filling.
10) Add in eggs and milk, cayenne pepper, white pepper and onion, mixing well.
11) Pour the filling into pastry shell and again bake for 20-25 minutes on top shelf of a moderate oven, until set and brown on top.
SERVING
12) Serve hot.
1) Set oven to hot before baking.
MAKING
2) For the pastry shell, first mix flour and salt and then rub in fat.
3) Make a stiff dough by pouring in enough water.
4) On a lightly floured board, even out the dough into 1/4th -inch thickness using a rolling pin and allow to relax by leaving aside for 5 minutes.
5) Drape the pastry over the rolling pin and unroll over an 8-inch greased sandwich tin or flan ring.
6) Gently press down the pastry, lifting edges up to fit into corners and with a sharp knife, trim off excess pastry.
7) With diced bread, fill the pastry and half cook on middle shelf for 15 minutes in preheated oven.
8) Let cool a bit after discarding bread and place the shell on a baking sheet.
FINALIZING
9) In the meantime, with a fork, make a mixture of cheeses, soup mix and butter for the filling.
10) Add in eggs and milk, cayenne pepper, white pepper and onion, mixing well.
11) Pour the filling into pastry shell and again bake for 20-25 minutes on top shelf of a moderate oven, until set and brown on top.
SERVING
12) Serve hot.
Chef
