Silly introduction but I’ve lost count how many times this has been said to me, anyhow this walnut crust version was gobbled up within 2 days!
I wanted a crumbly but firm crust without too much hassle, this is easier than normal pastry 🙂
2 1/2 cups walnuts blitzed finely in your processor
2 tblsp butter
1 tblsp coconut oil
A generous pinch of salt and freshly ground black pepper
Just whizz it all together until combined then press, using your hands, into your baking tin. No need to grease or line the tin due to fat content. Bake this for 15 – 20 mins at 180 degrees/ gas 4. Cool completely before adding filling.
4 eggs and 100ml of cream beaten together.
1 finely diced onion sautéed with a little garlic, lots of sliced mushrooms and a small pack of bacon lardons.
100g of cheddar cheese, grated.
Onto the base went the sautéed bits plus half the cheese. Then poured over the egg mixture and sprinkled the extra cheese on top. Bake for 20 mins at 180 / gas 4 or until puffed and golden brown on top.
Good for lunch with salad, wish I’d made a bigger one..