Sausage And Stilton Quiche

* Exported from MasterCook *

Sausage And Stilton Quiche

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quiche

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry:
2 C. sifted all-purpose flour
1/2 C. sifted cake flour
1/2 Tsp. salt
1 Tsp. sugar
1 egg
ice water
3/4 C. pliable but cool butter (the better the -- the
grade
better the crust)
Filling:
1 1/2 C. onion -- chopped finely
1/8 Lb. butter
2 Tbsp. cornstarch
3/4 Tsp. salt
1 Dash pepper
1 1/2 C. heavy cream
1 C. milk
1/2 C. white wine
4 eggs
1/4 Lb. baby Swiss or Swiss
3/4 C. crumbled cooked
sausage
3/4 C. Stilton cheese

Sift together flour, salt and sugar. Put on marble or
into mixing bowl. Make a hole in center. Add butter and cut
into flour with pastry blender, mixer or your fingers. Blend
in the egg and sufficient water to make a firm dough. Once
dough is made, do not knead it, but with the heel of your hand,
push the dough out, little bits at a time, away from you. Do
this twice, shape into a ball, wrap in foil, and refrigerate
for several hours or overnight. The dough loses it elasticity
upon standing.
When ready to use, roll on a lightly floured surface
(preferably marble) to less than 1/8-inch thick. Lightly coat
quiche pan with butter, then wipe surplus butter from pan with
paper towel. Fit dough into pan. Trim crust 1/4-inch larger
than edge of pan and crimp edge of dough. Prick on bottom in
about 8 places with the point of a knife. Line dough with a
circle of foil or waxed paper big enough to come up sides of
dough. Cut the edge of the circle to make it fit. Fill with
navy beans to hold the dough in place as it bakes.
Bake in preheated 450 degrees oven on lowest shelf for 12
minutes. Remove from oven, lift out paper and beans. Return
to oven for 5 minutes to dry. Pour in custard filling.

Filling:

Saute onions in butter until soft. Drain off butter.
Put cornstarch, salt and pepper in a mixing bowl. Add enough
cream to make a paste. Add remainder of cream, milk and eggs.
Mix together with a whisk, but do not beat. Line bottom of
prebaked quiche shell with onion. Sprinkle Swiss cheese,
sausage and Stilton cheese on top of onion. Pour custard
mixture on top of that. Bake in preheated 350 degrees oven for 20
minutes. Reduce heat to 300 degrees and bake until set like custard
(this could take anywhere from 1/2 hour to 1 1/2 hours).

Served at Paul's Goodbye Lunch


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