I was pleasantly surprised by this one - you see I am not a big fan of quiche, and was very concerned this would be too much like quiche.
It is pleasingly not - instead it is as it describes - a savoury cheesecake - with the tang and texture of a cheesecake, but with saltiness not sweetness.
I made a few modifications to this one - I only made half of the recipe, because I had no requirement for a 25cm diameter savoury cheesecake.
I substituted the fine beans and runner beans for mushrooms cooked with spring onions until they were no longer wet.
This would be an excellent dish for a bring and share lunch/pot-luck or for a picnic, I think.
(I made half of this)
For the base:
125g unsweetened wheat or bran biscuits or crackers
50g mixed seeds (sunflower and sesame)
50g unsalted butter, melted
For the cheesecake topping:
250g full fat cream cheese
300g soured cream
4 large eggs
140g mature cheddar cheese, grated
10g fresh basil, roughly chopped
200g fine beans
200g runner beans
salt and black pepper
Next up: Custard Cream Cupcakes
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I am entering this in #CookBlogShare, which this week is being hosted by Kerry Cooks