Food Monday ~ Quiche with Celery & Cheese

This one has a back story. On a beautiful sunny Sunday morning early in July about 15 years ago and I was sitting in church in good time for the morning service. I was aware of a couple moving into the row behind me. Turning to greet them I saw that they were visitors. I welcomed them among us and from their accents realised they were on holiday. Chatting I discovered they were from Canada and participating in a house swap with friends of mine.

This gave us something in common and they were pleased to have suggestions for places to visit and things to do throughout the Province. As the service drew to a close I wrote my name and phone number on a piece of paper and gave it to them before we left, inviting then to come for afternoon tea some day during their vacation.

The very next day I had a call, saying they would be free in the afternoon and evening and hoped to go to Dublin by train on the Tuesday. Thinking fast I suggested they join us for our evening meal that day and I could tell them about things to do and see in Dublin. We chatted on for a few minutes, I suggested a time and I gave them directions to Grannymar Gables. As I was about to hang up the Gentleman said “Oh by the way, did I say we were vegetarian? But we do eat eggs!” “That’s fine.” I lied. Back then I was not used to preparing vegetarian meals. A couple of minutes panic and I grabbed my pen & notebook (long before the internet entered my life), Jack handed me the healing cup of coffee and I wracked my brains…

A quick list and a trip to the supermarket and we were sorted.

Quiche with Celery & Cheese

Serves 8-10                         Preheat oven to 190°C

Pastry:

5ozs Plain Flour

A pinch Salt

3ozs Butter

1oz toasted Nuts

1 tablespoon Water

1 Egg Yolk size 3

Filling:

1 small head Celery

4ozs Blue Cheese

½ pint Single Cream

3 Eggs size 3

Salt & Black Pepper

A few Nuts to garnish

Put flour, salt & nuts in a food processor and blend for a few moments. Add the butter and blend well. Add egg yolk and water and mix to dough. Roll out on a lightly floured surface & line flan tin. Chill for 30 minutes. Wash & slice celery and cook in boiling salted water for 10 minutes to soften. Drain & cool. Crumble cheese and stir in half the cream. Lightly mix the eggs with the rest of the cream, and add to cheese mixture and season to taste. Arrange celery over pastry base, spoon the cheese mixture and spread level over the celery. Arrange the nuts on top.

Bake for 40 minutes until the filling has set. Serve with salad and/or chips.

To freeze: leave to cool, when cold over-wrap in foil and place in the freezer.

Thaw overnight & warm in the oven for 10 minutes.

Advertisements

8 thoughts on “Food Monday ~ Quiche with Celery & Cheese

  1. yeah I’m going to try it. More veggie recipies please 🙂

    By the way, this makes out as if you spent the whole service chatting to them, you’d never have been that bold now would you hehe

  2. Conor

    I think the sermon might have inspired me to give the invitation 😉

    The visit was a success and so was the quiche. 😀

  3. Oh my cholesterol!!!1

    My mouth is watering….no it’s not old age dribble…

    What is your favourite blue cheese?

    I bought some “hard” gorgonzola the other week..you could still taste the milkiness…wonderful with a good rice pudding!

  4. I’d never have thought of putting nuts in pastry – brilliant!

    Looks like a really tasty quiche.

    If I use Stilton, can I call it ‘smelly socks quiche’? 😆

  5. Magpie ~ Elly is the one for cheese, not me! I just nibble occasionally. Dairy and I are not compatable.

    Steph ~ I had an uncle who loved smelly socks cheese 😆
    Name away and enjoy.

  6. Smelly socks indeed… as one who suffered from such in my teenage years at boarding school I can confirm that no decent Stilton, Roquefort, Gorgonzola ever smelt as vile as my socks. (said socks were reputed to walk the dorm at night…they did once by dint of being tied to a thin piece of string) Hey, how did you people get me onto that?

  7. Hubby will appreciate this. Thanks for a vegetarian recipe I can try. I’ve made lots of quiches but never with blue cheese. I’ll assume the #3 egg refers to size? and is perhaps not too critical?! Here we have what is called small, medium, large and extra large, but I always buy large and truth to tell they look almost the same size as the medium do. This from a woman who grew up “grading” eggs as a child because that was my #1 chore after school.

  8. Magpie ~ I love the image of your socks walking down the dorm! Must have something to do with having 4 brothers!!

    Alice ~ #3 = medium. Most supermarkets sell eggs as small, medium, large & extra large. Then they have ‘organic’ and charge twice the price, sometimes I wonder….?

Comments are closed.