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Serves 6 to 8.
Ingredients
1 (10 inch) pastry shell
12 oz. Stilton cheese, crumbled
1 egg 4 large eggs, lightly beaten
1 Tbsp. cold water
2 c. whipping cream
2 Tbsp. minced shallots
3/4 tsp. salt
2 medium tomatoes, peeled, thinly sliced, well-drained
1/4 tsp. pepper
Method
Place pastry shell into quiche dish and bake.
Beat egg in cold water.
Brush inside of shell with egg wash and return to oven for 2 minutes to seal.
Set oven at 375 F.
Sprinkle the bottom of pastry with shallots and cover with tomato slices.
Evenly distribute cheese over tomatoes.
Combine 4 eggs, cream, salt, and pepper and blend well.
Strain through a sieve and pour over tomatoes and cheese.
Shell will be very full.
Bake until puffed and lightly browned, 35 to 40 minutes.
The tart will be creamier if slightly underbaked.
Courtesy of The Hole in the Wall of Bath, England, published in House of Lancaster Cookery Book, 1986