I saw this recipe in the Radio Times the other week and thought I’d give it a go on Friday afternoon. It’s easy to do and very tasty. (a good, strong cheddar is essential.) It makes a nice snacky alternative to the more usual quiche.
350g of shortcrust pastry
1 tablespoon of paprika
Plain flour for dusting
4 large eggs
150ml of milk
200g of Branston pickle (small chunks version)
250g of mature cheddar, grated
Roll out the pastry a little, sprinkle over the paprika and then knead for a couple of minutes, until the paprika is incorporated into the pastry.
Set the pastry aside in the fridge to chill for 15 minutes or so.
Pre-heat the oven to 180.
On a lightly floured surface, roll the pastry out to a thickness of about 5mm, and large enough to line a quiche or flan tin.
Line the tin with the pastry and roughly trim the excess off from the edge.
Prick the pastry a few times with a fork – this will prevent it from rising whilst baking. Then line the pastry with greaseproof paper and fill the dish with baking beads.
Bake in the oven for 20 minutes, then remove from the oven and take out the baking beads and greaseproof paper. Return to the oven for a further 10 minutes.
Whilst this is cooking whisk the eggs together with the milk and season well with salt and black pepper.
Once the pastry shell is out of the oven spread a layer of the Branston pickle evenly over the base of the shell. Then sprinkle the grated cheese over the pickle, again, ensuring that all of th pickle is evenly covered/
Pour the egg and milk mixture over the cheese and then place the tart in the oven. Bake for 20-25 minutes, until the filling is golden and just set.