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No soggy bottoms in Reigate!

Last Saturday the team at Reigate showcased our range of Silverwood bakeware, in particular the quiche tin which they used to make a delicious tuna and olive quiche (which we heard went down a storm!)

The great thing about Silverwood is that you don't have to blind bake your pastry before adding your filling.  Because it is made from an anodised aluminium alloy it conducts heat brilliantly and spreads it evenly across the entire tin so there is no risk of any burnt bits or soggy bottoms!  It won't rust, is easy to clean and ensures great results every time you use it.

Here at Art of Living we offer an extensive selection of Silverwood products including bakeware created in partnership with Delia Smith.  Click here to view the range on our website or pop down to one of our shops and have a chat to our teams about why they are so great!

And if you missed out on a slice of quiche at Reigate last weekend then here is the recipe so you can try making it yourself...using a Silverwood quiche tin of course!

TUNA AND OLIVE QUICHE

Serves 4

180c / 350ff / Gas mark 4-5, for 30-40 mins until set and a nice dark golden brown colour

(If baking blind – 180c, 10mins with baking beans then 5mins without baking beans)

Pastry

85g / 3 oz cold butter cut into cubes, put back in fridge

175g / 6oz plain flour

Pinch of salt

1 tsp. dried oregano

1 egg

2 tsp. cold milk

Filling

50g / 2oz  butter

50g / 2oz  plain flour

2 medium eggs plus the yolk of a third

1 pint / 0.5 litres whole milk

Salt, pepper and nutmeg to taste

85g / 3oz green olives, pitted and cut in half

100g / 4oz grated cheddar cheese

160g tuna, in oil, drained

Pastry method

Sift the flour into a bowl and rub the cubed butter into the flour until it resembles breadcrumbs.  Mix the egg, milk and oregano together and season.  Add the egg mix to the flour and mix to form a pliable dough.

Roll out the pastry on a lightly floured surface and use to line a lightly greased 8” quiche tin with a loose bottom.  Prick the pastry all over with a fork (only do this if you are baking blind) and put in the fridge for half an hour to rest. 

For the filling

Gently melt the butter in a saucepan and then mix in the flour.  Cook for a few minutes.  Mix the milk, salt, pepper and nutmeg together and stir into the butter mix a little at the time until completely absorbed.  Bring to the boil for a few minutes to thicken.  Remove from the heat and mix the rest of the ingredients into the sauce, fill the pastry and bake immediately.

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