As you know, we had a cheese and port party on Sunday afternoon/evening. We had bought quite a lot of cheese ourselves, and served it with crackers, jams, chutney, pears (great with brie), grapes, baguette and of course a birthday cake.
The guests brought along even more cheese and despite good efforts there were a lot left. I don’t see this as a problem though as I love cheese! We have had cheese and crackers everyday and there are lots of other ways to use up cheese; blue cheese dressing or pasta sauce, you can even grate hard cheese and freeze it for future use, and brie works well with salami in a quiche.
I put a lot of brie in the quiche to use it up, but you don’t have to put in so much if you don’t want to. Not the healthiest of quiches, but very tasty. I added some pimiento olives too, to take the edge off all the cheese, and that worked really well.
Brie and salami quiche, serves 4
120 g softened butter
300 ml plain flour
1/2 beaten egg
70 g milano salami, in strips
10 large slices of brie
a handful pimiento olives, halved
100 ml grated cheese
2 eggs + the leftover 1/2 beaten egg
100 ml cream
200 ml milk
a little salt and more white pepper
Mix butter, flour and egg together for the pastry and line a quiche dish with it. Pick wholes with a fork and pre-bake it for 10 minutes in 190-200C. Then add the salami, brie, olives and grated cheese (in that order). Whisk together the eggs, milk, cream and add salt and pepper. Pour this into the quiche, and pat the top so all the filling is covered by the egg-mixture. Bake in 190-200C for 30-40 minutes, until set and golden brown. Serve with salad.