Goat's cheese and red onion quichePosted on: 30 May 2019 by 50connect editorial
Sweet red onion coupled with tangy creaminess of goats cheese make this easily customisable quiche a lunch, dinner and supper winner.
The great thing about quiche is it is so open to adaptation. So long as you are not adding ingredients with high water content, you can pretty much get away with creating on the fly.
In this recipe, we've pushed the boat out and added baby spinach leaves and some sweet pre-roasted baby cherry tomatoes. These were both last minute additions and aren't crucial to the dish, but damn they were good!
- 1 x short crust pastry recipe (per quiche) or 1 packet of ready-made short-crust vegetarian pastry
- 200g of the French goat's cheese (for instance Chevre Blanc)
- 1 red onion, sliced
- 1 green pepper, deseeded, and sliced
- 3 free-range eggs
- 200ml single cream
- 225ml of milk
- 1 tsp salt and 2 tsp pepper
- 2 tbsp of freshly chopped basil
Preheat the oven to 200C
Line your pie dish with the short crust pastry. Slice the goats cheese and evenly distribute half of it in the pastry case, then do the same with the pepper and onion.
With an electric hand-whisk or blender lightly beat the eggs. Add the milk, cream, salt and pepper and continue to whisk for 3-4 minutes until the mixture starts to thicken slightly.
Pour it into the pie dish then top with the remaining goats cheese and basil.
Place in the pre-heated oven for 35-34 minutes but be careful not to over bake. When you take it out of the oven the centre might still appear soft, but don't worry! Just like an egg custard or a crème brulee, once the quiche ahs cooled it will be solid.
- Leave to cool for 5-10 minutes before cutting into slices.
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