Stilton, spinach and new potato quiche recipe
Stilton, spinach and new potato quiche with walnut pastry This stilton and new potato quiche is perfect for a buffet or vegetarian starter for special winter dinner. 200g/7oz plain flour, sifted100g/3½oz cold unsalted butter50g/2oz walnuts, finely ground1 tsp paprika2 free-range eggs, beaten 200g/7oz plain flour, sifted 100g/3½oz cold unsalted butter 50g/2oz walnuts, finely ground 1 tsp paprika 2 free-range eggs, beaten 250g/9oz baby spinach7 new potatoes4 free-range eggs250ml/9oz double cream1 lemon, zest onlypinch freshly grated nutmegpinch cayenne pepper25g/1oz Parmesan, finely grated (or alternative vegetarian hard cheese)handful fresh thyme, chopped150g/5½oz Stilton, crumbled salt and freshly ground black pepper 250g/9oz baby spinach 7 new potatoes 4 free-range eggs 250ml/9oz double cream 1 lemon, zest only pinch freshly grated nutmeg pinch cayenne pepper 25g/1oz Parmesan, finely grated (or alternative vegetarian hard cheese) handful fresh thyme, chopped 150g/5½oz Stilton, crumbled salt and freshly ground black pepper Method For the pastry, tip the flour and butter into a bowl with a pinch of salt. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Stir in the walnuts and paprika.Slowly add enough of the beaten egg to bind the mixture (you may not need all of it). Knead the pastry briefly until smooth, flatten into a disc, wrap in cling film and chill in the fridge for 30 minutes.Preheat the oven to 180C/350F/Gas 4.Roll the pastry out between two sheets of cling film, remove the cling film and use the pastry to line a 25cm/10in tart tin.Line the pastry with greaseproof paper, fill with baking beans and bake for 10-15 minutes. Remove the baking beans and greaseproof paper and bake for a further five minutes, or until pale golden-brown.Meanwhile, for the filling, wilt the spinach in a saucepan with a little water. Set aside to cool, then squeeze out the excess water and chop finely. Cook the potatoes in boiling water for 10 minutes, or until just cooked, then cool and slice into 0.5cm/¼in slices.Whisk the eggs in a bowl, then whisk in the cream, lemon zest, nutmeg, cayenne and parmesan. Season well with salt and freshly ground black pepper, then stir in the spinach and half of the thyme.Arrange the potato slices in the bottom of the pastry case and sprinkle over the Stilton. Spoon in the spinach mixture and sprinkle over the remaining thyme.Bake in the oven for 35-40 minutes, or until golden-brown and just set. Remove from the oven and set aside to cool for 10 minutes. For the pastry, tip the flour and butter into a bowl with a pinch of salt. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Stir in the walnuts and paprika. For the pastry, tip the flour and butter into a bowl with a pinch of salt. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Stir in the walnuts and paprika. Slowly add enough of the beaten egg to bind the mixture (you may not need all of it). Knead the pastry briefly until smooth, flatten into a disc, wrap in cling film and chill in the fridge for 30 minutes. Slowly add enough of the beaten egg to bind the mixture (you may not need all of it). Knead the pastry briefly until smooth, flatten into a disc, wrap in cling film and chill in the fridge for 30 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Roll the pastry out between two sheets of cling film, remove the cling film and use the pastry to line a 25cm/10in tart tin. Roll the pastry out between two sheets of cling film, remove the cling film and use the pastry to line a 25cm/10in tart tin. Line the pastry with greaseproof paper, fill with baking beans and bake for 10-15 minutes. Remove the baking beans and greaseproof paper and bake for a further five minutes, or until pale golden-brown. Line the pastry with greaseproof paper, fill with baking beans and bake for 10-15 minutes. Remove the baking beans and greaseproof paper and bake for a further five minutes, or until pale golden-brown. Meanwhile, for the filling, wilt the spinach in a saucepan with a little water. Set aside to cool, then squeeze out the excess water and chop finely. Meanwhile, for the filling, wilt the spinach in a saucepan with a little water. Set aside to cool, then squeeze out the excess water and chop finely. Cook the potatoes in boiling water for 10 minutes, or until just cooked, then cool and slice into 0.5cm/¼in slices. Cook the potatoes in boiling water for 10 minutes, or until just cooked, then cool and slice into 0.5cm/¼in slices. Whisk the eggs in a bowl, then whisk in the cream, lemon zest, nutmeg, cayenne and parmesan. Season well with salt and freshly ground black pepper, then stir in the spinach and half of the thyme. Whisk the eggs in a bowl, then whisk in the cream, lemon zest, nutmeg, cayenne and parmesan. Season well with salt and freshly ground black pepper, then stir in the spinach and half of the thyme. Arrange the potato slices in the bottom of the pastry case and sprinkle over the Stilton. Spoon in the spinach mixture and sprinkle over the remaining thyme. Arrange the potato slices in the bottom of the pastry case and sprinkle over the Stilton. Spoon in the spinach mixture and sprinkle over the remaining thyme. Bake in the oven for 35-40 minutes, or until golden-brown and just set. Remove from the oven and set aside to cool for 10 minutes. Bake in the oven for 35-40 minutes, or until golden-brown and just set. Remove from the oven and set aside to cool for 10 minutes.