Woodsy Quiche


by: Jenny Eatwell

A little bit of something different. Made with sausage meat, chestnuts and sharp tasting British Wensleydale cheese, this quiche is a substantial slice of loveliness.


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serves: 5-6


165g plain flour

pinch of salt

75g butter (if you're using salted butter, leave the pinch of salt out), at room temperature

100ml or so of cold water.


3 eggs

100g curd or cottage cheese

100g creme fraiche

pinch of sea salt

tsp half a freshly ground black pepper

1 tsp olive oil

1 small shallot, chopped finely

100g chestnuts, halved

250g (4 sausages) of 90% pork sausage meat

pieces 100g good Wensleydale cheese, crumbled into

10g chives, chopped

2 mushrooms, sliced, to decorate

Nutrition Facts
Woodsy Quiche

Servings Per Recipe: 5

Amount per Serving

Calories: 551

  • Total Fat: 34.5 g
  •     Saturated Fat: 16.3 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 175.6 mg
  • Sodium: 892.5 mg
  • Total Carbs: 39.3 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 1.4 g
  • Protein: 20.2 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Begin by mixing up the pastry. I use a food processor for this, but you can do the entire process by hand if you wish, in which case rub the butter into the flour until the mix resembles breadcrumbs. If using a food processor, add the flour, salt (if using) and butter and process for as short a time as possible, or until the mix resembles breadcrumbs.

2.  Add the water little by little, mixing it through or by pulsing the processor and adding water in between pulses, until the dough has come together in a fairly dry, sandy, ball.

3.  Wrap the pastry in cling film and place into the fridge to rest for 20 mins minimum.

4.  In the meantime, mix up the filling. Begin by rolling the sausage meat into tiny meatballs the size of your thumbnail.

5.  Then, pour the olive oil into a small pan and add the shallot. Cook on a gentle heat until the shallot is beginning to soften, then remove it with a slotted spoon and reserve.

6.  Add the sausage meatballs and increase the heat a little. Cook until the outer surface has turned golden on at least two sides. There is no need to ensure the balls are cooked through. Remove them and reserve to cool.

7.  Roll the pastry out and line your quiche dish. Cover the pastry with some baking parchment cut to fit and pour in some baking beans or rice. Place into a pre-heated oven at 180degC/350degF/Gas4 for 20 minutes or until the pastry has turned a light golden sandy brown.

8.  Remove the baking parchment and set the baking beans or rice aside to cool before going back into storage.

9.  Break the eggs into a large bowl and whisk to combine.

10.  Whisk in the curd cheese, creme fraiche, shallot, chopped chives and seasoning.

11.  Add the chestnuts, sausage meatballs and crumbled cheese to the mixture and stir to combine.

12.  Pour the filling mixture into the casing and gently spread everything around evenly.

13.  Add the sliced mushroom in a decorative pattern atop the mixture and press lightly into the mix.

14.  Place into the oven (still at 180degC/350degF/Gas4) for some 30-40 minutes or until golden in colour on top and, when pressed, the surface feels firm.

15.  Set aside to cool slightly and serve warm, not directly from the oven.

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