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Blue cheese and quince sour cream quiche
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Prep Time:
150 minutes
Cook Time:
60 minutes
Total Time:
210 minutes
Blue cheese and quince quiche with buttery sour cream crust.
Ingredients:
  • 3 eggs, lightly whisked
  • 235g (1 cup) sour cream
  • 125ml (1/2 cup) milk
  • 120g blue cheese
  • 120g pkt quince paste
  • 5 small fresh lemon thyme sprigs
  • Baby rocket leaves, to serve
  • Prosciutto slices, to serve
  • 120g unsalted butter, at room temperature
  • 65g (1/4 cup) sour cream
  • 300g (2 cups) plain flour
Instructions:
  • In a large bowl, combine butter, sour cream, and egg using electric beaters until just mixed. Add flour and beat until mixture comes together. Transfer to a floured surface, knead until smooth, then shape into a rectangle. Wrap in plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 180C/160C fan forced. Roll out the pastry between two sheets of baking paper to fit an 11.5 x 35cm (base measurement) fluted tart tin. Line the tin with the pastry, trim any excess, and chill in the freezer for 1 hour.
  • Place a sheet of baking paper over the pastry and weigh it down with pastry weights or rice. Bake for 12-15 minutes until firm, then remove the paper and weights. Continue baking for 10 more minutes until the pastry is dry to the touch. Let it cool before using.
  • In a jug, vigorously whisk together the egg, sour cream, and milk. Season with your favorite spices. Microwave the quince paste in a microwave-safe bowl on Medium for 1 minute or until it's just runny.
  • Lower the oven temperature to 170C/150C fan forced. Sprinkle the blue cheese over the pastry case, then pour in the egg mixture. Set aside 1 tablespoon of quince paste. Drizzle the rest of the quince paste over the egg and sprinkle with thyme. Bake for 30-35 minutes or until the mixture is just set. Allow it to cool slightly, then drizzle with the reserved quince paste. Finally, top with rocket and prosciutto.

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