Name of Recipe: Artichoke and Stilton Quiche
Number of People: 4
Ingredients:
Pastry
300 gm flour
70 gm butter, chilled, cut into cubes
80 gm lard, chilled, cut into cubes (or use all butter)
¼ tsp salt
barely 80 mls water
Filling
400 gm artichokes (to cover bottom of the pasty) - tinned, drained
200 gm stilton cheese, chopped
4 eggs
100 - 150 ml milk or cream
salt and pepper
Preparation:
Weigh/measure all pastry ingredients into the bowl of the Thermomix. Knead 30 seconds on the dough setting just until clinging together (still a bit like large crumbs).
Chill, wrapped in clingfilm, for 15 - 30 minutes.
Flaky Pastry Instructions
Roll dough out into a 12" x 9" rectangle. Fold into three layers.
Roll dough out again into a 16" x 16" rectangle. Fold into three layers from side to side, and again into three more layers top to bottom (i.e. now 27 layers!)
Roll out - this will be enough pastry for the 28 cm/ 11" loose bottomed flan tin.
Shortcrust Pastry Instructions
Press dough into the flan tin or pie tin with your fingers to make an even layer.
Place artichokes into the pastry shell. Crumble the stilton over the artichokes. Mix the eggs and milk or cream and salt and pepper to taste in the Thermomix 30 seconds/Speed 4, and pour over the top. Bake on the floor of the Roasting Oven (225˚C, 450 ˚F, gas 7) for 25 - 35 minutes until set and puffed and golden on top. If browning too quickly, place the cold plain shelf 2 runners above to deflect the top heat.
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