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Harrogate Blue Mini Quiches

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Harrogate Blue Mini Quiches

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Ingredients

The perfect mini canape for any get together. Using Harrogate Blue from artisan cheesemaker, Shepherds Purse, this award-winning cheese is soft, luxuriously creamy with a mellow blue flavour. We love it! Topped with our very own award-winning Yorkshire Mayonnaise with Mustard, these mini quiches certainly pack in flavour, in just one bite!

Use our very own dairy free pastry recipe, or feel free to use ready-made. We won’t judge!

Makes 24

For the pastry (alternatively use 375g ready rolled short crust pastry)

2½ tbsp Yorkshire Rapeseed Oil

175g Plain flour

Pinch of salt

1 egg

3½ tbsp water

For the filling

1 white onion, finely chopped

a little Yorkshire Rapeseed Oil with Garlic (or use our Natural oil plus a finely chopped garlic clove)

2 handfuls (around 40g) of baby spinach, roughly chopped

4 free range medium eggs

2 tbsp double cream

80g Shepherds Purse Harrogate Blue cheese, grated – plus extra crumbled for the topping

Salt and pepper

2 tbsp Yorkshire Mayonnaise with Mustard

2 slices pancetta or proscuitto (or leave out for a vegetarian offering)

Ingredients & Nutritional Info

Method

Preheat your oven to 180oC / 160oC Fan / 350oF / Gas Mark 4.

To make the pastry, beat together the Rapeseed Oil, water, and egg. Combine the flour and salt into the mixture until it forms a soft dough. Roll out on a floured surface and cut into 24 even squares and place each one in a 24-hole mini muffin tray. Top each with a square of greaseproof paper, pop in some baking beans and bake blind for 15 minutes.

Whilst baking, on low hob heat sauté the onion in the Rapeseed Oil with Garlic or use our Natural Rapeseed Oil plus the chopped garlic clove. Cook until translucent and add the chopped baby spinach leaves until wilted, along with a little salt and pepper. Leave to cool.

In a separate frying pan, dry fry the pancetta slices on both sides for a minute or two until browned and starting to crisp. Leave to cool and fully crisp up and then crumble ready to top the quiches.

Beat the eggs and then add the double cream, 80g Harrogate Blue cheese and give a gentle mix until combined. Stir through the cooled onion and spinach mix.

Remove the baking beans and greaseproof paper from the pastry cases, and fill each one evenly with the mix and bake in the oven for a further 10 minutes until cooked and golden brown. Remove from the oven and leave to cool. Once fully cooled, trim the excess pastry edges, top each quiche with a coating of Yorkshire Mayonnaise with Mustard, a crumbling of cheese and pancetta.

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