Fresh Tomato and Goats Cheese Quiche
photo by Little Sand Fairy
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
1 Quiche
- Serves:
- 4-6
ingredients
- 0.39 lb plain flour
- 1 pinch salt
- 0.06 lb parmesan cheese, finely grated
- 0.19 lb butter, softened
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1 tablespoon olive oil
- 0.77 lb cherry tomatoes, halved
- 3 tablespoons fresh parsley, chopped
- 2 eggs
- 1 teaspoon Dijon mustard
- 2⁄3 cup double cream
- 4 teaspoons chilli hot pepper sauce
- 0.22 lb goat cheese, sliced
directions
- Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.
- Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
- Preheat oven to 200C/gas 6/fan oven 180°C Put a baking tray into the oven.
- Use pastry to line a 23cm/9in loose bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes.
- Remove beans and paper and bake for 10 minutes.
- Set aside. Reduce oven to 180C/Gas 4/fan oven 160°C.
- Fry the Shallot and garlic in the oil for 4 minutes.
- Mix with tomatoes and parsley in a bowl. Spoon into pastry.
- Break the eggs into the bowl, whisk with mustard, double cream, chilli sauce and seasoning. Pour this over the filling, top with the goats cheese and bake for 30-35 minutes until golden.
- Allow to cool slightly before serving.
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RECIPE SUBMITTED BY
Little Sand Fairy
United Kingdom