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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

Testimonials

Craigadam Dumfries Hotels won the MacAllan Taste of Scotland Award. Celia Pickup's success is a sound testimonial to the continuing excellence of her cooking and presentation. Celia Pickup has developed game cooking at Craigadam into a true 'Taste of Scotland'. The meals are sumptuous, the desserts not for the calorie-conscious all in the setting of the wood-panelled dining room Dumfries Hotels don't get better than Craigadam
 
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