Beetroot, Stichelton and caraway quiche recipe perfect for picnics
Stichelton is a remarkable blue cheese produced on the Welbeck estate in Nottinghamshire and its lively tang works beautifully in this quiche.
Ingredients
- 300g plain flour
- 2 tbsp caraway seeds
- 150g cold salted butter, coarsely grated
- 1 egg yolk
- 3-5 tbsp iced water
- 400g cooked peeled beetroot, thinly sliced
- 200g Stichelton or another good British blue cheese
- 20g flat-leaf parsley, roughly chopped
- 300ml double cream
- 300ml crème fraîche
- 4 large eggs
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