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