Quiche recipe for 8 people, takes only 45 mins; recipe has butter, plain flour, parmesan, egg, olive oil, red onion, garlic clove, streaky bacon, egg, double cream, chive, mussel, brie, mixed salad leaves and vinaigrette.
Mussel, bacon & brie tartlets
Course: Quiche
Servings
8
servings
Prep time
30 mins
Ingredients
- Garlic Clove: 2 garlic cloves, finely chopped
- Parmesan: 50g freshly grated parmesan
- Olive Oil: 2 tbsp olive oil
- Streaky Bacon: 100g dry cure streaky bacon or pancetta, cubed
- Red Onion: 1 red onion, finely chopped
- Egg: 1 medium egg, beaten with 1 tbsp milk
- Butter: 140g butter
- Chive: 3 tbsp snipped chives
- Plain Flour: 225g plain flour
- Mixed Salad Leaves: 200g mixed salad leaves, to serve
- Mussel: 500g frozen cooked shelled mussels, thawed and drained, or 2kg/4lb 8oz fresh mussels
- Brie: 200g ripe brie, rind removed and cubed
- Double Cream: 284ml pot whipping or double cream
- Vinaigrette: 2-3 tbsp bought or homemade vinaigrette, to serve
Directions
- Rub the butter, flour and parmesan together in a bowl until the mixture has the consistency of fine breadcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling film and chill for at least 1 hr.
- Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a PS1 coin and line eight 10cm x 3cm tartlet tins. Fill with greaseproof paper and baking beans, and bake for 7-10 mins until the pastry feels dry. Remove beans and paper, then bake for 2-3 mins, until lightly golden. Leave to cool.
- Reduce oven to 180C/fan 160C/gas 4. Heat the olive oil in a frying pan and fry the onion for 3 mins until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 mins. Allow to cool slightly. Meanwhile, whisk the eggs and cream with the chives, then fold in the onion, bacon and mussels. Season to taste. Set the cases on a baking sheet. Spoon the mix in and scatter the brie over the top, pushing into the mix here and there. Bake for 12-15 mins until the filling is just firm and golden. Serve warm with dressed leaves.
