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
5ozs Plain Flour
A pinch Salt
1oz toasted Nuts
1 tablespoon Water
1 Egg Yolk size 3
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.