Mini Stilton, Walnut and Celery Quiches

chef hat
Easy
tray
48 Quiches
clock
15 minutes bake time

Try this delicious recipe for stilton, walnut and celery mini quiches – made with Jus-Rol’s all butter shortcrust pastry and ready in just 20 minutes.


Ingredients

  • Small check mark in a circle icon 500g Jus-Rol, All butter shortcrust pastry
  • Small check mark in a circle icon 1 onion peeled and diced
  • Small check mark in a circle icon 50g butter
  • Small check mark in a circle icon 3-4 sticks celery
  • Small check mark in a circle icon 200g stilton cheese
  • Small check mark in a circle icon 2 eggs
  • Small check mark in a circle icon 200ml single cream
  • Small check mark in a circle icon Pinch black pepper
  • Small check mark in a circle icon Pinch nutmeg, grated
  • Small check mark in a circle icon 100g soft white cheese, crumbled
  • Small check mark in a circle icon 48 walnut pieces
Equipment required
  • Rolling Pin
  • Cookie Cutter
  • Shallow Tart Moulds
  • Frying pan
  • Mixing bowl
  • Wooden spoon

Method

  1. Preheat oven to 200ºC (180ºC an assisted)/400ºF/Gas 6.
  2. oll out pastry, cut with cookie cutter and line tart moulds. You may need to do this in batches. Put to chill whilst making filling.
  3. Sauté the onion and 2 sticks of celery diced in the butter, allow to cool.
  4. Mix together the egg, cream and 1/3 the Stilton, then season with black pepper and nutmeg.
  5. Divide the cooled onion mix between the mini tart cases, carefully top with the cheese and egg mixture and bake for 15 minutes until set and the pastry is golden. Allow to cool.
  6. Cream together the remaining Stilton with the soft white cheese and use to top the tarts, garnish with the celery slice and half walnut.