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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


We arrived after coming down from the highlands to be met by Richard, and shown to a sumptuous HUGE bedroom with wonderful canopied bed, and a room the size of a dance hall with amazing decor. Seeing the rest of the farmhouse with dining room, sitting room, snooker room was fantastic. Great selection of drinks in the honesty bar, and the breakfast was....huge! A fantastic evening and stay all round, can't recommend this place enough. Will definitely be back soon.
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