Ingredients :
- 6 Cumberland sausages
- 3 rashers Smokey bacon
- 3 rashers Maple cured bacon
- 5 free range eggs
- Jar spicy pasta sauce
- 400 g seriously strong cheddar cheese
- 30 g blue Stilton cheese
- 1 finely diced onion
- 1 block just roll short crust pastry
- to taste Pepper
- 1 pint milk
- 1 tsp old English mustard powder
- 2 tomatoes
- 3 mushrooms
Method :
- Roll out pastry to fit flan dish approx size to fit. Use plain flour for dusting.
- Place enough spicy pasta sauce mix from the jar onto the base of your pastry, just enough to cover the base and not too much or the base will be too soggy.
- Grate up cheddar cheese into a bowl and set aside.
- Place eggs in a jug with milk, mustard powder and freshly ground pepper to your taste and whisk vigorously until mixture is well beaten and combined. Do not over beat eggs.
- Place Finley diced onion into pastry dish followed by bacon and sausages spread them around and mix it up to get an even flavour.
- Sprinkle in grated cheddar cheese all over the bacon and sausages and then place dollops of Stilton cheese all over the quich.
- Finished picture of cooked quich . Yum yes it does taste as good as it looks. Bon appetite ..
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