Name: Blue cheese quiche
Yield: 6 servings
Cuisine: Bake
Ingredients: 240.00 g flour cake; 1.00 ml salt; 125.00 g butter; 1.00 eggs yolk only; 40.00 ml water cold; 60.00 ml parmesan cheese; 30.00 ml oil; 1.00 onion sliced; 1.00 garlic cloves, crushed; 3.00 tomatoes ripe, coarsly chopped; 5.00 ml oregano; black pepper freshly ground; 90.00 g blue cheese; 3.00 eggs large, beaten

Recipe Disclaimer

Tap for method

Ingredients (14)

CRUST

240.00 g	flour — cake
1.00 ml	salt
125.00 g	butter
1.00	eggs — yolk only
40.00 ml	water — cold

FILLING

60.00 ml	parmesan cheese
30.00 ml	oil
1.00	onion — sliced
1.00	garlic — cloves, crushed
3.00	tomatoes — ripe, coarsly chopped
5.00 ml	oregano
	black pepper — freshly ground
90.00 g	blue cheese
3.00	eggs — large, beaten

Tap for ingredients

Method:

Sift the cake flour and salt together.
Rub in the butter until well blended.
Add the egg yolk and just enough cold water to form a stiff dough. Shape into a ball, cover and chill for half an hour.
On a lightly floured surface, roll the dough out into a 3 mm thick round and line a 24 cm pie dish with it.
Line the crust with wax paper and fill with dried beans. Bake for 10 minutes.
Remove the wax paper and beans. Bake for another 10 minutes. Sprinkle the crust with Parmesan cheese.
Heat the oil and sauté the onion and garlic until soft.
Add the tomato and origanum, and black pepper to taste.
Remove from the heat and add the blue cheese. Mix well.
Cool and add the eggs.
Pour the filling into the prepared crust.
Reduce the oven temperature to 180 ºC (350 ºF) and bake for 30 to 40 minutes or until the egg filling has set.