*  Exported from  MasterCook  *
 
                         Sausage And Stilton Quiche
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Quiche
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pastry:
    2      C.            sifted all-purpose flour
      1/2  C.            sifted cake flour
      1/2  Tsp.          salt
    1      Tsp.          sugar
    1                    egg
                         ice water
      3/4  C.            pliable but cool butter (the better the -- the
                         grade
                         better the crust)
                         Filling:
    1 1/2  C.            onion -- chopped finely
      1/8  Lb.           butter
    2      Tbsp.         cornstarch
      3/4  Tsp.          salt
    1      Dash          pepper
    1 1/2  C.            heavy cream
    1      C.            milk
      1/2  C.            white wine
    4                    eggs
      1/4  Lb.           baby Swiss or Swiss
      3/4  C.            crumbled cooked
                         sausage
      3/4  C.            Stilton cheese
 
 Sift together flour, salt and sugar. Put on marble or
 into mixing bowl. Make a hole in center. Add butter and cut
 into flour with pastry blender, mixer or your fingers. Blend
 in the egg and sufficient water to make a firm dough. Once
 dough is made, do not knead it, but with the heel of your hand,
 push the dough out, little bits at a time, away from you. Do
 this twice, shape into a ball, wrap in foil, and refrigerate
 for several hours or overnight. The dough loses it elasticity
 upon standing.
 When ready to use, roll on a lightly floured surface
 (preferably marble) to less than 1/8-inch thick. Lightly coat
 quiche pan with butter, then wipe surplus butter from pan with
 paper towel. Fit dough into pan. Trim crust 1/4-inch larger
 than edge of pan and crimp edge of dough. Prick on bottom in
 about 8 places with the point of a knife. Line dough with a
 circle of foil or waxed paper big enough to come up sides of
 dough. Cut the edge of the circle to make it fit. Fill with
 navy beans to hold the dough in place as it bakes.
 Bake in preheated 450 degrees oven on lowest shelf for 12
 minutes. Remove from oven, lift out paper and beans. Return
 to oven for 5 minutes to dry. Pour in custard filling.
 
 Filling:
 
 Saute onions in butter until soft. Drain off butter.
 Put cornstarch, salt and pepper in a mixing bowl. Add enough
 cream to make a paste. Add remainder of cream, milk and eggs.
 Mix together with a whisk, but do not beat. Line bottom of
 prebaked quiche shell with onion. Sprinkle Swiss cheese,
 sausage and Stilton cheese on top of onion. Pour custard
 mixture on top of that. Bake in preheated 350 degrees oven for 20
 minutes. Reduce heat to 300 degrees and bake until set like custard
 (this could take anywhere from 1/2 hour to 1 1/2 hours).
 
 Served at Paul’s Goodbye Lunch 
 
 
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