Made using my usual way of making a quiche, which you can see here.
I had four thick slices of black pudding left over from a brunch and I wondered if it would work. A kind of Bury in Lancashire meets Lorraine in France! It worked!
Ingredients
1 pack ready made ready rolled shortcrust pastry
4 slices black pudding, grilled and diced
6 chestnut mushrooms, thickly sliced
a handful of cherry tomatoes, halved
a handful of wild garlic leaves
a few slices of goat's cheese
3 eggs, beaten
a good dollop of double cream or crème fraiche
approx. 200ml milk
salt and pepper
a sprinkling of mixed herbs
Method
See the link above.
I would never have thought to add black pudding to a quiche, but then again why not. It makes perfect sense, eggs and black pudding are lovely together.
ReplyDeleteJo, cooked sausage goes well in a quiche, so why not black pudding? I realise that some people cringe at the idea of it but we love it.
Delete