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Add a photoThis was made in a 12 x 8" flan tin and cuts into 15 squares
http://hungryjenny.blogspot.com/2011/01/friday-pie-day-versatile-cheese-and.html
Ingredients
- 150g cheddar cheese, grated
- 15 cherry tomatoes, halved
- 1 celery stick, chopped
- 2 tbsp red onion, chopped
- 1 tsp wholegrain mustard
- 200ml double cream
- 1 egg, beaten
- 450g shortcrust pastry
Directions
- Roll out the pastry to a large rectangle to line the base and sides of the tin. Prick the base with a fork, cover with some foil and some baking beads.
- Bake blind at 200 degrees C for 15 minutes, then remove the foil and beads to bake for another 5 minutes until lightly brown. Set aside.
- Fry the onion in a pan, then turn down to the lowest heat and stir in the cream and mustard.
- In a bowl, mix the cheese with the beaten egg. Add in the onion mixture.
- Pour the whole mixture into the baked pie crust. Scatter over the celery, then place the tomato halves evenly over the top (2 per slice!).
- Return to the oven at a reduced heat of 190 degrees C for another 25-30 minutes until the filling is set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 15 servings | |
| Calories 96 | |
| Calories from Fat 57 | 59% |
| Total Fat 6.49g | 8% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 80mg | 3% |
| Potassium 358mg | 10% |
| Total Carbs 6.12g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.76g | 3% |
| Protein 4.44g | 7% |
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