Cook­book

Daily Record - - WEEKEND PUZZLES -

All the high­lighted words in this recipe for pea and ba­con quiche can be found in our wordsearch grid. The re­main­ing un­used let­ters in the fin­ished grid will spell out the name of the coun­try in which Gruyere cheese is made.

So­lu­tions in Mon­day’s Daily Record

IN­GRE­DI­ENTS

• 8oz (225g) ready-made short­crust pas­try, thawed if frozen • 4 rash­ers of rind­less back ba­con • 6oz (175g) fresh shelled peas (boiled in wa­ter for 3 mins) or frozen peas • 2 tbsp fresh chopped chives • 4 medium eggs • 1/3pt (200ml) car­ton creme fraiche • 1/4pt (142ml) car­ton dou­ble cream • 3oz (75g) Gruyere or Ched­dar cheese, grated • 2 tbsp Parme­san cheese, grated • Baby spinach and red chard leaves to serve

METHOD

HEAT the oven to Gas MARK 6/ 400°F/ 200°C. Roll out the PAS­TRY on a FLOURED sur­face and place into a DEEP 9in (23cm) fluted flan tin. Prick the base with a FORK. Line with GREASEPROO­F PA­PER weighed down with bak­ing BEANS. BAKE for 8-10 min­utes un­til the pas­try is PALE golden and re­move. Pre­heat the grill to high and GRILL the BA­CON for 3-4 min­utes, TURN­ING ONCE un­til crisp. BREAK into pieces and SCAT­TER into the pas­try case with the peas and chives. In a bowl or jug, beat TO­GETHER the eggs, creme fraiche, cream and GRUYERE or Ched­dar cheese. SEA­SON with salt and freshly ground black pep­per and POUR into the pas­try case. Re­turn to the oven, re­duc­ing the TEM­PER­A­TURE to Gas Mark 4, 350°F (180°C). Bake for 25 min­utes. SPRIN­KLE over the PARME­SAN cheese. Bake for a fur­ther 10-15 MIN­UTES un­til the fill­ing is just set and golden. SERVE warm or COLD with baby SPINACH and red chard. Serves 6.

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