Little Star Homeschool

Here's my recipe for Bean Quiche

Bake 4 oz (100g) pastry blind (I made butter pastry - 4 oz (100g) plain flour to 2 oz (50g) unsalted butter) for 15 mins at 190 degrees with baking beans and a further 5 mins without baking beans. Cool slightly.

Meanwhile, whisk together 3 medium eggs and 250ml creme fresh, season to taste. Drain and rinse one small can of cannellini beans Spread the beans out in the base of the pastry case. Cover the beans with grated cheese (I used red leicester) and pour over the egg mixture (you may have a little left over, depending on the depth of your quiche dish.) Bake for a further 25-30 mins at 190 degrees centigrade.

How to bake blind.

First you need to bake or part-bake the pastry case without its filling. The pastry may be partially cooked before filling, or completely cooked if the filling does not require baking.

1 Prick the pastry base with a fork to prevent air bubbles forming. Line with a large piece of greaseproof paper.

2 Fill the greaseproof paper with a single layer of ceramic baking beans to weight the dough.

3 Bake the pastry case at the temperature suggested in the recipe for 10-15 minutes or until the pastry looks set then lift out the greaseproof paper and beans. Bake the pastry case for a further 5 minutes until the base is firm to the touch and lightly coloured or a further 15 minutes until crisp and golden brown if the pastry case requires complete baking.