28 October 2009

Recipe: Roasted Butternut, Rosemary & Feta Quiche

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Serves 4 - 6

SHORT CRUST PASTRY

250g Flour
125g Butter
1 /2 tsp Salt
2-3 tsps Douglasdale Milk
1 Whole Egg

Method

Sift dry ingredients.
Make a well in the centre.
In the well place egg, softened butter and milk.
Bring all the ingredients together with fingertips.
Be careful not to handle too much, allow to rest in the fridge for 30 minutes before rolling.
(Note: If pastry becomes too crumbly while mixing add a little egg white.)

FILLING

200g Roasted Butternut
50g Feta Cheese
5g Rosemary
4 Eggs
500ml Douglasdale Milk
Salt and Pepper

Method

Preheat oven 160ÂșC.
Roll out pastry on a well floured surface and line a flan dish. (size: 23cm)
Line flan dish with pastry.
Place the rosemary, butternut and feta evenly into dish.
Whisk the eggs and Douglasdale Milk together and season.
Pour the Douglasdale Milk mix into flan.
Bake for 45mins.

Source: Douglasdale Dairy

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