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