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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


Set on a farm, this elegant country house offers gracious living and a relaxed environment. The very large bedrooms (most set around a courtyard) are strikingly individual in style, with great attention to detail and comfort. The billiard room has a comprehensive honesty bar, and the panelled dining room, with magnificent 15-seater table, is the setting for excellent meals. Sporting access to 25,000 acres makes this a great place for fishing and outdoor breaks. Click to read The Guardian's full review of Craigadam.
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Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee