Innkeepers Choice Quiche

INGREDIENTS

225g cheese pastry (use any recipe for shortcrust pastry & add:- 1 tsp dry mustard, 100g grated cheddar cheese, 1 egg beaten, sufficient water to mix into a dough. Add the cheese after the butter has been rubbed in.)

1 small onion skinned & chopped

100g bacon, chopped & lightly fried

25g butter

100g buttered mushrooms, sliced

2 eggs beaten

150ml milk

225g Innkeepers Choice, grated

Salt & pepper

Dash of Worcestershire sauce

1 tomato sliced

Sprig of parsley to garnish

METHOD

Make the cheese pastry.

Roll out the pastry on a lightly floured worktop.

Line a 23cm flan ring.

Fry the onions in butter for 5 minutes. Add mushrooms and continue to cook for a further 2 minutes.

Beat the eggs & milk together. Stir in the Innkeepers’ Choice, bacon, seasoning & Worcestershire sauce.

Place the cooked vegetables in the flan case & pour the egg mixture over. Arrange the tomato on the top.

Bake at 180°C / 350°F / Gas Mark 4 for 50 minutes until golden brown.

Garnish with parsley & serve.

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