CHEESE QUICHE
- 110g wheat flour
- 45 g barley flour (or wholemeal wheat flour)
- 10 g cornstarch
- 3 g sea salt
- 1 tsp oregano or rosemary or Provence spice
- 100 g Smiltenes Piens cold butter, grated
- 30 - 40 ml cold milk
- 1 tsp Dijon mustard
- 2 garlic cloves, pressed through a garlic press
- 1 egg
- 2 egg yolks
- 320 ml Smiltenes Piens heavy cream
- 1/5 tsp freshly ground black pepper
- 90 g bacon or ham, diced
- 100 g canned, drained chick peas
- 180 g Smiltenes Piens bio Gouda cheese, finely grated
- 2 tsp rosemary leaves
Prepare the dough. Add both flours, cornstarch, salt, spices and mix in a bowl. Add the butter and, rubbing with your fingertips, form a breadcrumb-like mass. Add the milk and knead until the dough is smooth, but do not overwork it, as it will then be hard. Roll the dough into a ball, wrap in cling film and refrigerate for at least 30 minutes.
Preheat the oven to 200 degrees. Grease a 20 cm cake tin with removable sides. Roll out the dough 3-4 mm thick, lay it in the tin covering both the base and the sides. Press firmly, cut off the excess and prick with a fork. Place baking paper on top, add the baking beans to fill the tin and bake in the oven for 18 minutes. Then remove the baking paper with the beans and bake for a further 8 minutes.
For the filling, mix the mustard, garlic, all the eggs, heavy cream and pepper in a bowl with a hand whisk, adding a little salt. Remove the baked base from the oven, add half the cheese, then the peas, add the meat, pour over the heavy cream mixture, add the rest of the cheese and the rosemary. Place in the middle compartment of the oven, reduce the temperature to 190 degrees and bake for 45 minutes, until golden and still slightly moving in the centre (not like liquid, but slightly moving). Remove from the oven and leave to cool for at least 1 hour before serving.
