BLACK PUDDING, MUSHROOM, GOAT’S CHEESE AND WILD GARLIC QUICHE

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Made using my common manner of making a quiche, which you are able to see proper right here.
I had 4 thick slices of black pudding left over from a brunch and I puzzled if it’s going to paintings.  A type of Bury in Lancashire meets Lorraine in France!  It worked!

Parts

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

only a few slices of goat’s cheese

3 eggs, beaten

a very good dollop of double cream or crème fraiche

approx. 200ml milk

salt and pepper

a sprinkling of mixed herbs

 

Method

 

See the link above.

 

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