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Why not try our Cheddar and Marmite quiche? From my daughter, Elena Silcock, chef, food blogger & stylist, as follows:
The perfect use of delicious, rich cheese. Add more or less marmite depending on your taste.
500g shortcrust pastry block
1 tbsp olive oil
Large bunch spring onions, sliced
1 tbsp marmite
4 large eggs
250ml double cream
150g Godminster cheddar cheese, grated
1 Heat the oven to 200C/180C fan. Roll the pastry to £1 thickness on a lightly floured surface, then use the pastry to carefully line a 20cm tart case, pressing it into the sides of the tin. Prink the base with a fork and chill for 15-20 mins.
2 Heat the olive oil in a large frying pan over a medium heat, add the spring onions and a big pinch of salt and gently fry for 3-4 mins, until softened but still bright green.
3 Add the eggs to a large jug, along with the cream and milk, whisk well and season with salt and pepper.
4 Scrunch up a piece of baking paper, unscrunch it and press it into the pastry case, so it is pressed right into the sides. Fill the case with baking beans, dried rice, or dried lentils. Bake for 20 mins, then remove the beans and baking paper and bake for 10 mins further, until the base is lightly golden. Turn the heat on the oven down to 190C/170C fan.
5 Drizzle most of the marmite over the base of the tart, top with the spring onions, then scatter with 1/2 of the cheese. Pour the egg filling into the case, filling it to the top. Scatter with the remaining cheese, and drizzle with a little more marmite. Bake for around 25 mins, until set and golden. Remove from the oven and shave off any overhanging pastry. Let cool for 15 mins, then slice and serve with a green salad.