Tuesday, 8 April 2014

Black Pudding and Blue Cheese Quiche

This quiche is a real homage to some of the very best of Irish produce we have on offer to us and it includes two of my firm favourites - Black Pudding (sourced from the renowned and award-winning Kelly's Butchers of Newport, Co. Mayo) and Cashel Blue Cheese (now in its thirtieth year, this is arguably Ireland's greatest cheese export). So, a little bit of French traditional cooking (la quiche) combined with some delicious Irish flavour combinations, et violà, we have a delicious meal! This quiche is best served cold and is a fantastic, quick and easy breakfast option. It is also a perfect picnic treat and fingers crossed, there may be more occasions for picnicing as the spring rolls into the summer. You will need a 26 cm pie dish for this quiche. I made this quiche with gluten-free flour and although most Irish puddings contain gluten, both Clonakilty and Hogins now provide gluten-free versions. I had a little gander at the Coeliac Society of Ireland's forum, and the consensus is that the Clonakilty gluten-free is the best one to go for. Of course, this recipe can also be made with regular plain flour and regular pudding, such as the Kelly's one I used. Bon appétit!

Pre and post cooking pics of this delicious quiche


Shortcrust base -
  • 150g gluten-free flour
  • 70g cold butter, cubed
  • Pepper, salt and dried herbs
  • 1 egg, beaten

Filling -
  • 3 eggs beaten with 300ml cream/milk - I tend to use more cream than milk
  • 1 black pudding chopped into 8 or 9 1-cm thick rounds
  • 150g Cashel Blue Cheese
  • 1 large eating apple, peeled and diced
  • 2 small red onions, peeled, chopped in half, then cut into wedges
  • Butter
  • 1 tsp. brown sugar
  • Fresh herbs, e.g. rosemary
  • Pepper and salt
  • Parmesan - to garnish (optional)

  1. Make the pastry first by rubbing the butter into the flour, until the consistency is of fine breadcrumbs. Season and add in some dried herbs.
  2. Add in a little of the egg, bit by bit, and mix through to form a ball. It shouldn't be overly wet. There is a good chance some egg will be left over and it can go into the filling mixture.
  3. Cover the pastry in cling film and refrigerate for about 30 minutes. Preheat the oven to 200 degrees C/400 F/gas mark 6.
  4. Now, sweat the 2 small onions in a frying pan in about a tablespoon of butter on a medium to low heat, with a pinch of salt and the brown sugar.
  5. Add the diced apple after about 5 minutes and gently cook for a further 8 -  10 minutes or so.
  6. Meanwhile, grill your pudding rounds, turning once or twice to ensure even cooking on both sides.
  7. When the onions, apple and pudding rounds are cooked, leave aside, ready to be added to the pie dish later.
  8. Take out your pastry from the fridge, roll it into a round shape of about 27 to 28cm in diameter. With the help of your rolling pin, raise it up and place it into your pie dish, evening around the sides, and cutting off any excess.
  9. Blind bake the pie crust for 10 - 15 mins. Good oul Delia has a step-by-step guide if, like me, you would never think of buying baking beans. You can have a look here.
  10. Once, the pastry is ready, firstly add in the onion and apple mix to the bottom of the dish and then top with the grilled pudding rounds.
  11. Pour in the egg and dairy mix, with chopped herbs added, if using.
  12. Scatter crumbled Cashel Blue Cheese on top and among the pudding pieces. Grate a little fresh Parmesan on top, if using, and bake in the oven for 30 minutes.
  13. The quiche can be eaten hot, but is most delicious when left to chill to room temperature and/or stored and served straight from the fridge. Yum.


  1. I love the idea, I wouldn't have thought myself to combine blue cheese and black pudding.

    1. Thanks Magda. The flavours really complement one another very well I think! Let me know if you get around to trying it out.