Most Marvellous Blue Cheese, Bacon and Caramelised Red Onion Quiche
This truly scrumptious and gloriously gluten-free quiche is a celebration of local Northamptonshire produce.
By: Vicky R
- 1/2 pack Most Marvellous Savoury Shortcrust Pastry Mix (made up according to the instructions)
- 2 tsp Farrington’s Mellow Yellow rapeseed oil
- 2 red onions
- 1/2 tsp fine sea salt
- 1/2 tsp light brown soft sugar
- 1 tsp Gourmet Spice Company Gran Riserva 7-Year Aged balsamic vinegar
- 4 rashers Sauls of Spratton home-cured artisan bacon, chopped into bite size pieces
- 100g Cobblers Nibble Northamptonshire Blue cheese
- 2 large free range eggs
- 220g creme fraiche
- 30ml milk
- Fine sea salt and freshly ground black pepper
- Step 1 Follow the on-pack instructions to make-up your pastry. When ready to use, roll out the pastry between two sheets of clingfilm to about 5mm thick and roughly 2cm wider than your tin. Line a 20cm round loose-bottomed fluted quiche tin with the pastry, allowing it to overhang the edge slightly. Prick the base several times with a fork then pop the tin in the fridge for 30 minutes to chill.
- Step 2 Thinly slice the onions into half moon shapes. Heat the oil in a large pan and add in your onions, stirring thoroughly to coat in the oil. Gently fry on a medium heat for 10 minutes. Next, add in the salt and sugar and stir through. Continue to cook the onions for another 30 minutes, moving the onions around the pan every five minutes or so to prevent them from burning (although you do want them to brown so don’t stir too often or they won’t!) After 25-30 minutes, add the balsamic vinegar and stir through for one minute. Transfer the onions to a bowl and set aside.
- Step 3 Turn up the heat under your pan then toss in your bacon bits and fry through until cooked. Tip into the bowl with the onions and stir through to combine.
- Step 4 Blind bake your pastry for 15 minutes at 220c / 200c fan / Gas 7 then carefully remove the beans and pop the uncovered pastry tin back in the oven for a further five minutes to lightly colour the pastry. Remove from the oven and carefully trim the overhanging pastry with a serrated knife. Place the quiche tin on a baking tray as this will make it easier to transfer back into the oven once filled. Turn the oven down to 180c / 160c fan / Gas 4.
- Step 5 In a bowl, lightly whisk together the eggs, creme fraiche and milk, then season with salt and pepper. Set aside.
- Step 6 Tip the caramelised red onion and bacon mix into the pastry case and spread evenly around the base. Next, crumble your Northamptonshire Blue into the tin. Finally, pour the egg mix over the top. Carefully transfer the tin into your oven and bake for 25-30 minutes until golden and just set.
- Step 7 Remove your quiche from the oven and leave to cool slightly before carefully removing from the tin. Slice and serve with a big green salad and juicy red tomatoes.
Most Marvellous Gluten-Free Chicken Pie with Parmesan Pastry Crust
MMmmmmm, chicken pie. It's good old-fashioned comfort food. And this really is a *good* chicken pie! It’s packed with succulent chicken, colourful vegetables and ham, all bound together in a creamy sauce and topped with a cheeky Parmesan pastry crust for turbo-charged scrumminess And what’s more, it’s gloriously gluten-free! Follow our step-by-step instructions to make yourself the Most Marvellous gluten-free chicken pie…
By: Vicky R
- 380g Most Marvellous savoury shortcrust pastry
- 50g finely grated Parmesan cheese
- 3 chicken breasts, cut into bite size pieces
- 2 sticks celery, chopped
- 1 large carrot, peeled and cubed
- 1/2 red onion and 1/2 leek, sliced
- 60g edamame beans
- Handful broccoli florets, cut into bite size pieces
- 2 large flat mushrooms, chopped
- 3 sprigs fresh thyme
- 50g honey roast ham, chopped
- 1 Kallo chicken stock cube made up with 500ml hot water
- 30g butter
- 30g gluten-free plain flour
- 200ml reserved chicken stock
- 20ml white wine
- 80ml creme fraiche
- Step 1 Make your pastry first so that it has time to chill. Follow the instructions on the back of the packet of your Most Marvellous Savoury Shortcrust Pastry Mix, with the additional step of adding 50g finely grated Parmesan before rubbing in the fat.
- Step 2 While your pastry is chilling, you can get on with making the pie filling. Put the carrot, celery, chicken, edamame beans, leek, onion, thyme and stock in a large pan. Bring to the boil and keep on a rolling boil for 12 minutes.
- Step 3 Drain the meat and vegetables into a colander with a bowl placed underneath to catch the stock (you will use it again to make the sauce) and remove the thyme sprigs.
- Step 4 In a separate pan, melt the butter then add the flour and whisk to combine. Cook for two minutes then gradually add the stock and wine stirring all the time to prevent lumps forming. Once all the liquid is added and you have a smooth thick sauce, remove from the heat, season with salt and pepper then stir through the creme fraiche.
- Step 5 Return the chicken and vegetables to your large pan, add in the mushrooms, broccoli, ham and the sauce and stir everything through. Transfer the mixture to a 1 litre round pie tin. Brush the rim of your pie tin with egg wash and set aside.
- Step 6 Roll out your pastry between two sheets of clingfilm so that it is just larger than the top of your pie dish. Peel off the top layer of clingfilm, slide your hand under the pastry and bottom layer of clingfilm then flip it onto the top of your pie dish. Carefully peel off the bottom layer of clingfilm (which is now on top!) and press down around the edges of the pastry so that it sticks to the rim. Trim the excess off with a knife then prick the top a few times with a fork.
- Step 7 Brush the pastry all over with egg wash then bake in your oven at 180C / Gas 4 (AGA: bottom of the roasting oven with the plain shelf on the third set of rungs) for 35-40 minutes until the pastry is cooked through with a lovely golden glow.