Stilton & Portabello Mushroom Quiche Recipe
This quiche combines Stilton cheese and Portabello mushrooms. It's easy to make and great for lunches or dinners with friends or family.
1 1/2 lbs. flaky pastry
1 large leek, thinly sliced
1 tbsp. sunflower oil
6 oz. Portabello mushrooms, thinly sliced edgewise
7 fl.oz. half and half cream
3 eggs, beaten
5 oz. Stilton, crumbled
1 tsp. salt
1 tsp. coarsely ground black pepper
Preheat oven to 375 F (190 C). Preheat cookie sheet in oven.
Roll out pastry to 1/4 inch thick, enough to line a greased 9 inch round pie dish. Chill in fridge until needed.
Heat sunflower oil in a frying pan. Add leeks, onions and Portabello mushrooms. Fry for 5 minutes or until softened. Allow to cool.
Using a food processor, beat eggs, cream, Stilton, salt and black pepper. Beat until frothy.
Pour cheese mixture into a bowl. Fold in vegetables. Mix well. Pour cheese mixture into the pastry case. Place pie dish on cookie sheet and bake for 45 minutes or until mixture is set and starting to go golden, but not dark brown. Serve hot or cold with a potato salad and a green salad. Great for lunches or dinners with friends or family.