Use up the cheeseboard leftovers by making this fresh-tasting quiche that will feed all the family. Branston Caramelised Onion Chutney goes with any of combination of cheeses – so get experimenting!
- 200g plain flour, sifted
- Pinch of salt
- 100g chilled unsalted butter, cubed
- 3 tbsp Branston Caramelised Onion Chutney
- 5 eggs, beaten
- 1 tbsp freshly grated nutmeg, plus extra for garnish
- 1 clove of garlic
- 200g manchego or another sweet white cheese, grated
- 150g Gorgonzola or any other blue cheese, cubed
- 100ml milk
- 1 tbsp pinenuts, roughly crushed
- 100g spinach
- 200g mascarpone
- Preheat the oven to 200C/gas 6 and grease a 25cm fluted round tin or ovenproof dish. In a large mixing bowl, place the flour, salt and butter and rub the butter into the flour until totally integrated and like breadcrumbs.
- Mix in one third of the Branston Caramelised Onion Chutney into the mixture, along with 1-2 tbsp of cold water, and bring the mixture together with your hands to make a dough ball. Knead for 3 mins, then wrap the ball cling film and chill for 20 mins.
- On a clean surface lightly dusted with flour, roll out the pastry to fit the prepared tin or dish and then line the tin with it, pushing it gently into the flutes and trimming to fit. Cover with a sheet of greaseproof paper and fill with baking beans. Bake for 10 mins, then remove the beans and paper and cook for a further 5 mins. Turn the oven to 180C/gas 4.
- In a jug, combine the eggs, nutmeg, garlic, manchego, Gorgonzola, milk, pinenuts and spinach, and season with pepper. Pour into the pastry case and drop four or five dollops of the mascarpone and the same of the Branston Caramelised Onion Chutney. Bake for 30-35 mins, until the filling has set. Grate over the extra nutmeg and serve.