Name: Wheatmeal Pastry Quiche
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: a pinch of freshly grated nutmeg; salt and pepper; 1 egg, lightly beaten; 1 egg yolk; 300 ml (½ pt) (double) cream; 2 eggs; a pinch of salt; 100 g (4 oz) plain flour; 1 tsp curry powder; 100 g (4 oz) wheatmeal flour; 150 g (5 oz) butter, softened

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

100 g (4 oz) wheatmeal flour
100 g (4

Method

To make the pastry base, mix the dry ingredients together on a work surface and make a well in the middle. Place the butter in the well and then pour the egg on top. Work with your fingertips until the mixture reaches scrambled egg texture, then cut together to a dough with a palette knife. Roll into a ball and chill in a polythene bag.

When chilled, bring out of the refrigerator and le