Recipe for Chicory and Camembert Quiche 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1/2 x 500 grams pa shortcrust pastry, (1lb)
1 sm Onion, finely chopped
2 x Heads chicory, finely sliced
125 gm Camembert, roughly chopped (4oz)
2 x Eggs, size 3
125 ml Milk or single cream, (1/4 pint)
1 tbl Freshly chopped parsley
Instructions:
Instructions: 1. Roll out the pastry and use to line a 20cm (8 inch) fluted flan case. Chill for 30 minutes.

2. Prick the pastry base and bake blind in a preheated oven 200 C, 400 F, Gas Mark 6 for 15 minutes. Remove and reduce oven temperature to 190 C, 375 F, Gas Mark 5.

3. Sprinkle the onions, chicory and camembert over the pastry base.

Beat the eggs, milk or cream together, add parsley and seasoning and pour into the pastry case.

4. Place on a baking tray and return to the oven for 30-35 minutes, until filling is set and golden. Serve hot or cold.

NOTES : A delicious combination of flavours, a tasty quiche that can be served hot or cold. Ideal for picnics and summer entertaining.

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