| pastry |
Pour filling into base, bake 35 minutes in moderate oven or until firmish and golden brown. |
| 110g flour |
sift |
|
crumble |
Mix to a smooth dough. Wrap, refrigerate 30 minutes. Roll as thinly as possible. Line 19cm quiche tin, avoiding too much stretching. Brush with egg. Prick with a fork. Bake 20-25 minutes or until crisp and golden. |
| salt |
|
| 50g butter |
softened |
| 25g parmesan |
grated |
|
mix in |
| cold water |
|
sprinkle in |
| 1 egg |
beaten |
| filling |
| 1 bulb fennel |
trim |
process until combined |
| 1 egg |
|
| 4 spring onions |
|
| 25ml cream |
|
| 150g stilton |
|
|