Yield: 4 servings
|9 \N||Inch; (23cm) flan case,|
|\N \N||; baked blind (use|
|\N \N||; 2/3 quantity of the|
|\N \N||; basic recipe)|
|3 tablespoons||Dijon mustard; (3 x 15ml spoon)|
|4 ounces||Gruyere cheese; grated (100g)|
|1 \N||8 ounces can tomatoes; (226g)|
|3 \N||Egg yolks|
|⅓ pint||Double cream; (200ml)|
|\N \N||Salt and pepper|
1. Place the flour in a large mixing bowl and stir in the salt.
2. Add the fat and rub into the flour using the fingertips until the mixture resembles fine breadcrumbs.
3. Stir in the water a tablespoon at a time until the mixture forms a firm, pliable but not a wet dough.
4. Turn the dough out onto a lightly floured surface and roll out to a circle large enough to line a 23cm (9 inch) fluted flan tin.
5. Place the pastry over the flan tin and carefully press into the sides, trim the edges, cover and chill for 20 minutes.
6. Preheat the oven to 200øC, 400 øF, Gas Mark 6.
7. Lightly prick the base of the pastry case with a fork and place in a circle of greaseproof paper, fill with baked beans or rice.
8. Bake in the preheated oven for 10 minutes. Remove the greaseproof paper and baking beans and return the pastry case to the oven for a further 5 minutes.
9. Spread the bottom of the pastry shell with the mustard. Cover with the grated cheese and top with the tomatoes, drained and chopped. Beat the egg yolks and mix in the cream. Season with salt and pepper and pour into the pie shell. Bake for 1 hour. Leave to rest for 5-10 minutes before eating.
Converted by MC_Buster.
NOTES : This is an unusual pie - it''s not at all like the usual quiches, and the runny cheese inside it next to the sharpness of the mustard makes it irrestible.
Converted by MM_Buster v2.0l.