Leek and Cashel Blue Cheese Self-Crusting Quiche


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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2 Responses

  1. Jo says:

    Excellent. I won’t say (eggcell..)I’m trying to avoid wheat. Don’t think I put flour in my quiche… is it in this recipe because there’s no crust, or just because?

  2. Caroline says:

    The flour in this recipe acts as a binder and makes a base of sorts. You need it because of the amount of milk to eggs. If, however, you were to up the eggs and decrease the milk (or just leave it out altogether) then you wouldn’t need the flour at all. Of course, it would be more of a frittata then…

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