Sausage & Cheddar Quiche with Ballymaloe Relish | Ballymaloe Foods

Ingredients

• Shortcrust Pastry
• 175g plain white flour
• 75g butter
• 1 egg yolk
• 2 tsp cold water
• FIlling
• 1 tbsp olive oil
• 175g cooked sausage (chopped)
• 100g onions, (chopped)
• 3 eggs and 2 egg yolks
• 300ml double cream
• 1 tbsp chopped parsley
• 1 tbsp chopped chives
• 110g mature cheddar cheese (grated)
• Salt and freshly ground black pepper
• Ballymaloe Relish
• Green salad
• Sourdough crumble (see method below)