Prawn Quiches

wholemeal pastry made with 225g/8oz flour
(see page 334)
25 g/1 or polyunsaturated margarine
1 small onion, peeled and chopped
2 eggs, beaten
100 g/4 oz cottage cheese, sieved
2 tablespoons single cream
2 teaspoons chopped parsley
salt
freshly ground white pepper
100 g/4 or peeled prawns
chopped parsley, to garnish

Roll out the pastry dough on a lightly floured surface and use to line 4 individual quiche dishes. Prick the bases lightly with a fork, cover with kitchen foil or greaseproof paper, then weigh down with baking beans or rice.

Bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 10 minutes, then remove the beans or rice and the foil or paper.

Meanwhile, melt the margarine in a pan, add the onion and fry gently for 3 minutes, stirring occasionally.

Put the eggs, cottage cheese, cream, parsley and salt and pepper to taste in a bowl and beat well to mix. Stir in the onion and prawns. Divide the mixture equally between the flan cases and bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 20 minutes. Garnish with parsley and serve hot.

SERVES 4