Spring Greens, Smoked Bacon & Stilton Quiche
This is no ordinary quiche. Wild garlic and walnut pastry is only the beginning of this mouthwatering dish, it's creamy filling combines our nitrate-free smoked bacon with finely sliced spring greens and crumbled stilton for an extra punch.
When cooled, its easy to wrap and pack in your picnic hamper to wow all of your friends!
Spring Greens, Smoked Bacon & Stilton Quiche
This is no ordinary quiche. Wild garlic and walnut pastry is only the beginning of this mouthwatering dish, it's creamy filling combines our nitrate-free smoked bacon with finely sliced spring greens and crumbled stilton for an extra punch.
When cooled, its easy to wrap and pack in your picnic hamper to wow all of your friends!
- Serves: 2
- Prepare: 10 Minutes
- Cook: 1 Hour
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Ingredients
For The Pastry
- 200g plain flour, sifted
- 6-8 leaves wild garlic
- 100g walnuts, finely ground
- 20g parmesan, grated
- 100g unsalted butter, diced
- 1 egg, beaten
- Splash of milk
For The Quiche Filling
- 200g smoked streaky bacon, diced
- 2 onions, finely sliced
- 100g spring greens, finely sliced
- 50g Stilton, crumbled
- Handful fresh parsley, finely chopped
- 4 eggs
- 4 egg yolks
- 300ml single cream
- 200ml sour cream
Method
- Add flour, walnuts, wild garlic leaves, Parmesan to a food processor and blitz till combined.
- Add the butter and mix again till it forms small crumbs.
- Add the beaten egg and mix till the dough comes together, add a splash of milk if you need it to form a supple dough.
- Knead the dough for 5 minutes on a floured surface before wrapping in clingfilm and chilling in the fridge for half an hour.
- Preheat your oven to 180°C/Gas Mark4
- Roll out the pastry on a floured worktop to 3mm thick and line a 25cm diameter circular dish and trim the edges.
- Using a fork, prick the base and then blind bake until lightly golden, 10 minutes. Brush lightly with beaten egg and bake until golden and crisp, around 10 minutes.
- Pan fry the streaky bacon till crisp, remove the bacon from the pan and set aside, retaining the bacon fat.
- Add onion and spring greens to the bacon fat, stirring occasionally until very tender (10 minutes), season with salt and pepper.
- Spread the onion/spring green mixture in the pastry base, top with bacon, scatter with crumbled Stilton and chopped parsley.
- Reduce oven to 150°C/Gas Mark 3. Whisk yolks, eggs, cream and sour cream in a bowl till everything is incorporated, season to taste and pour into the pastry case.
- Bake in the oven till golden, 30-40 minutes. The centre should have a slight wobble. Allow to rest for 10 minutes and then serve with a rocket salad and chutney.
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Frequently asked questions
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.
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Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. Our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.
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Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.