Cream cheese pastry

If you’re as old as I am, chances are you’ll remember me featuring this quiche pastry many years ago.

And if you’ve followed this column for a while, you’ll also know I’m not really into baking  - especially cakes or sponges. You can add to that - I don’t like making pastry.

But this recipe for a cream cheese pastry is within my capabilities and is really a tender, tasty case for a quiche.

Ingredients for pastry

125 cream cheese

125g butter (chopped)

1¹/₄ cups plain flour

Method

I forgot to mention, that I use a food processor for the pastry . . . so all you do is put the three ingredients into the blender and blitz it till it all comes together. And then you simply press and shape the pastry into a greased pie dish (no rolling out required - yipee!)

Ingredients for filling

The original recipe for the filling as given to me by a daughter-in-law was:

160g shaved leg ham, finely chopped

1¹/₂ cups grated tasty cheese

5 large eggs

¹/₄ cup cream

¹/₂ onion finely chopped

¹/₄ tspn ground nutmeg

Salt and pepper to taste.

Bake for about 30 minutes until set and lightly brown on top. 

Of course, you can use whatever you fancy for the filling. I love asparagus, sweet corn, left-over chicken, even green peas!