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.