Prawn Buckwheat Pastry Quiche

Prawn Buckwheat Pastry Quiche

Ingredients

For the pastry

  • 150g buckwheat flour
  • 90g butter
  • Cold water

For the filling

  • ½ leek
  • 3 artichoke hearts, cut up small. (these were used out of a tin that was leftover)
  • 2 garlic cloves
  • 10 fl oz milk
  • 3 eggs
  • A spoonful of oat creme fraiche
  • 1 tsp mixed herbs
  • ½ tsp swiss bouillon
  • ½ tsp yeast flakes to mimic cheese
  • 1 tsp mustard
  • Black pepper
  • A handful of cooked prawns cut up small

Method

Heat oven to 180.

Make the pastry

  • Mix the flour and butter to resemble breadcrumbs
  • Add water to bind
  • If you have time leave the pastry to chill

It’s that simple!

Making the filling

  • Cut the leeks until small and fry until soft
  • Add the garlic
  • Add the artichokes
  • Measure the milk in a jug, add the eggs, creme fraiche and the seasonings

Putting the quiche together

  • Roll out the pastry and place it in the quiche dish.
  • Blind bake the pastry for 10 mins
  • Add the filling
  • Pour over the milk
  • Bake for 20-30 mins

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