Craigadam Country Larder - Organic Lamb, Venison and Game Recipes by Celia Pickup

Craigadam Country Larder - Organic Meat and Game

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Craigadam Country Larder - Recipes by Celia & Richard Pickup

Leek, Bacon Walnut & Pheasant Quiche Topped with Feta Cheese :

One of Catherine Braid's recipes from the Green Tea House.

~ Leek, Bacon Walnut & Pheasant Quiche Topped with Feta Cheese ~

Ingredients :

For the Pastry Case :-

3 oz. / 84g. Butter cut into pieces.

5 oz. / 140g. Plain Flour.

Seasoning.

3 oz. / 84g. Parmesan Cheese.

And, for the Filling :-

2 Leeks, washed and chopped small.
4 Rashers of Smoked Back Bacon cut into small pieces.
2 Pheasant Breasts cut into small pieces.
1 oz. / 25g. of Broken Walnuts.
4 Eggs beaten with ¼ Pint / 285 ml. Single Cream.
Seasoning.
Feta Cheese.

Recipe :

For the Pastry Case :-

Place all the ingredients for the pastry into a food processor and mix till the mixture resembles fine crumbs.

Pat the mixture firmly into the sides and base of a 9 inches / 23 cm. flan dish.

And, For the Filling :-

Put a little oil in a frying pan and cook the pheasant breasts, bacon and leeks, frying for about 5 to 7 minutes.
With a perforated spoon scoop out the mixture and place into the pastry case.
Scatter the walnut pieces over the mixture, top with a few slivers of feta cheese then pour in the egg mixture.
Place in a preheated oven at 350°F / 180°C and bake for 30 to 40 minutes or until firm.

~ Recipe courtesy of Catherine Braid, The Green Tea House, Moniaive ~

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Email : inquiry@craigadam.com Tel: +44(0)1556 650233 - Fax+44(0)1556 650233
'Craigadam', Kirkpatrick Durham, Kirkcudbrightshire DG7 3HU SCOTLAND.