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Goat's cheese, pear and walnut quiche
This is a scrumptious quiche with a difference. Suet pastry is a wonderfully satisfying alternative to 'normal' shortcrust pastry and should be tried immediately by anyone who hasn't yet had the pleasure!
Ingredients
Pastry
100g (4oz) self raising flour
50g (20z) vegetarian suet
2-3tbsps cold water
The filling
1 medium egg
6 tbsps milk
4 pears, peeled cored and sliced
200g (8 oz) goat's cheese, sliced
2 walnuts, shelled and chopped
Salt and pepper to taste
Method
Heat the oven to 400f, 200c, gas mark 6.
Lightly grease four small yorkshire pudding tins.
Make the pastry by mixing together the flour, suet and salt and pepper
Stir in enough water to make a firm but not sticky dough
Divide into four pieces and roll out and line each of the four tins
Mix together the egg and milk, then season.
Decorate with the pear slices by laying them in an overlapping line down the centre of the pastry case
Bake for 10 minutes
Take out of the oven and top with the goat's cheese and chopped walnuts
Bake for a further 10 mins or until golden brown