Guest Recipe - Peters Yard | Quiche
Tasty Västerbotten Quiche from Peters Yard and Signe Johansen’s cookbook Smörgåsbord
Filling and flavourful, you can serve this alongside a bowl of buttery dill potatoes and salad for a larger lunch or light dinner – it can also be easily prepared in advance.
YOU WILL NEED:
- 250g plain flour, plus extra for dusting
- Pinch of salt
- 150g unsalted butter, cubed and very cold
- 4 medium eggs
- 3-4 tbsp water
- 200g Västerbotten cheese* or other sharp, mature cheese like cheddar
- 200ml double cream
- Salt and pepper
- 24cm fluted flan tin
To serve: red lumpfish roe (optional), sour cream and dill
*You can buy Västerbotten cheese from Ocado and good cheesemongers.
Sift the flour into a large bowl. Add the salt and butter and use your fingers to work into the flour to a breadcrumb texture. In a measuring jug, beat 2 of the eggs together with 3 tablespoons of the water and slowly add to the flour, stirring between additions until starting to form a dough, add more water if necessary. Tip onto a work surface and bring the pastry dough together with your hands to form a ball. Wrap in cling film and chill for at least 30 minutes.
Grate the Västerbotten cheese. Mix the cream and eggs in a bowl and season with plenty of salt and pepper. Add the cheese and set aside.
Preheat the oven to 200C/400F/R6. On a floured work surface, roll the chilled pastry out to about 3mm thick, large enough to line a 24cm fluted flan tin. Line the tin with the pastry and trim the edges with a sharp knife. Prick the base all over with a fork and refrigerate for a further 20 mins.
Blind bake the pastry case by lining with parchment and fill with ceramic baking beans, dried pulses or rice. Bake for 15-20 minutes then remove the parchment and beans and bake for a further 5 minutes or so until the base is a pale biscuit colour.
Tip in the cheese filling and bake for about 30 minutes, until the top of the quiche is golden but still has a slight wobble – it will continue to cook as it cools.
Once at room temperature, decorate with dollops of soured cream, lumpfish roe and sprigs of dill. Serve with a green salad or as an accompaniment to crayfish.