Steven is a British Chef, who is best known for winning the 6th series of MasterChef: The Professionals in 2013 becoming one of the youngest ever winners of the competition at the age of 26. In March 2017, Steven’s dream became a reality with the opening of his first restaurant located in Hove: etch. by Steven Edwards.
Steven Edwards is donating to Hospitality Action.
Vine tomato & camembert quiche – recipe
For the Shortcrust Pastry
- 400g Plain Flour
- 200g Unsalted Butter – Cold & diced
- 100g Cold Water
- 5g Salt
For the Quiche Filling
- 300g Duck Eggs
- 200g Cream
- 100g Milk
- 3x Vine Tomatoes
- 3x Spring Onions
- 125g Camembert Cheese
- 50g Parmesan Cheese
For the pastry. Blitz the flour, butter & salt in a food processor to create breadcrumbs. Slowly add the water to combine.
Remove from the processor and knead to bring the pastry together. Finally, clingfilm and rest in the fridge. Ideally overnight.
Once your pastry has rested remove from the clingfilm. On a floured surface roll out to about 0.5cm evenly, turning the pastry as you roll to create a circle.
Grease a tart case with butter or grease spray and gently lay the pastry in the case. Make sure the pastry is gently pushed in to all the edges and that you create a small lip of pastry around the edge so that you can put as much filling in as possible.
Next blind bake the pastry using baking beans and tin foil. Cook for 10 minutes at 200c. Remove the foil and baking beans and cook for a further 15 minutes.
Finally arrange your fillings in the tart case (camembert, spring onions & tomatoes) Place back in the oven on the shelf. Mix the filling together (eggs, cream & milk) and pour in to the case carefully. Close the oven and cook for 25 minutes.
Once cooked remove from the oven to cool, grate over the parmesan and trim up the edges before serving with Real Kombucha!
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