Saw some Stilton and couldn't resist. I am pleased to announce this is vegetarian #CowRightsRepresent. Very easy. Very nice. The first time I did this I used a tin where the bottom comes out else the milk leaks into the oven; this resulted in a tart. Tasted lovely but not worth cleaning the inside of the oven out every time! If you use a proper dish it makes a lovely quiche!
Ingredients
Method
Fry up the onion and the leek in a good slug of olive oil and a knob of butter until soft. This takes about 10 minutes.
Lay out the pastry in a dish.
When the leeks and onion are done put a layer on the pastry, then crumbly 3/4 of the cheese on, then add the remainder of the leek and onion. Sprinkle the last of the cheese on top and some salt and pepper.
Whisk up the eggs and the milk the pour this over.
Cook for 25 mins at 180.
- 1 red onion
- 2 leeks
- 150g Stilton
- Shortcrust pastry
- 3 eggs
- 100ml milk
Method
Fry up the onion and the leek in a good slug of olive oil and a knob of butter until soft. This takes about 10 minutes.
Lay out the pastry in a dish.
When the leeks and onion are done put a layer on the pastry, then crumbly 3/4 of the cheese on, then add the remainder of the leek and onion. Sprinkle the last of the cheese on top and some salt and pepper.
Whisk up the eggs and the milk the pour this over.
Cook for 25 mins at 180.
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