Stilton, mushroom and red pepper quiche


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Roll the pastry out thinly on a lightly floured surface to roughly make a 30cm circle. Use the pastry to line a 20cm flan tin, ensuring that there is an overhang of pastry around the edges. Chill in the fridge for at least 30 minutes to firm up
  • 300g of shortcrust pastry
  • plain flour, for dusting
Meanwhile, under a hot grill or over a gas flame, grill the pepper so that the skin blisters and chars, turning with tongs so that it is even. Place in a bowl, cover with clingfilm and allow to cool
Preheat the oven to 200°C/gas mark 6
Remove the flan tin from the fridge. Cover the pastry with baking parchment and fill with baking beans or dried rice, then bake the case for 15 minutes, then remove the beans and parchment and bake for another 10 minutes until golden brown. Leave to cool, then trim off any excess pastry with a sharp knife
Peel the skin off the cooled pepper and remove the core and seeds, then slice and distribute across the pastry base
Add the mushrooms to a pan and fry over a medium heat until golden brown, then spread over the peppers in the pastry case
  • 175g of wild mushrooms, or a mixture of any mushrooms of your choice
Cook the onion in the same pan until golden brown, spread over the mushrooms, and then top with the pieces of Stilton
  • 1 onion, peeled and chopped
  • 125g of Stilton, broken into small pieces
Preheat the oven to 180°C/gas mark 4
In a large jug or mixing bowl, mix together the eggs and cream with some seasoning, then pour over the fillings
Bake for 25–30 minutes or until the quiche has just set and is lightly golden on top. Serve warm or cold, with a side salad or steamed vegetables
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