Haggis and mixed vegetable quicheby Robert Bastin |
| Preperation time: 25 mins Cooking time: 45 mins Serves: 8 |
| Recipe Ingredients |
| 300g shortcrust pastry; 115g broccoli florets; 75g sweet potato,scrubbed; 25g butter; 1 small red onion, thinly sliced; 150g haggis; 2 tbsp whisky; 2 large eggs; 200ml milk; 2 tbsp fresh chopped rosemary. |
| Recipe Method |
| Roll out the pastry and use it to line a 35 x
11cm loose-based retangular flan tin. Line the pastry with
greaseproof paper and baking beans, then bake blind for 15 minutes
at 200c/gas6. Remove the paper and beans and bake for a further 5
minutes (leave the oven on for later). Meanwhile, blanch the broccoli in boiling water for 2 minutes and drain. Thinly slice the sweet potato. Melt the butter in a frying pan and cook the onion for 2 minutes. Crumble the haggis into the pastry case and drizzle with the whisky. Arrange the broccoli and sweet potato around the haggis, then scatter with the fried onion. Beat together the eggs, milk, rosemary and season. Pour over the the filling. Bake for about 25 minutes until just set. Serve warm or cold either as a main meal or cut into fingers for a starter. |
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Pie Barley and vegetable soup Iced cranachan Sweet potato and sage risotto Provencal fish |
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