Spring quiche
SERVES
8
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
40
MINUTES
CUISINE
French
COURSE
Main
Method
Mix the salt, pepper and nutmeg into the flour and rub in the butter until it looks like rough breadcrumbs. Add the yolk and bring the pastry together. Place it into the fridge until it has firmed up — it will take at least an hour.
Preheat your oven to 200°C and grease and line a 9-inch tart case.
Roll the pastry on a lightly floured surface into a disk about 14 cm in diameter. Sit this gently into your prepared tin. Pinch the sides so it fits snugly. Bake blind for 15 minutes. Remove the baking beans and parchment and brush the pastry with the egg white. Place back into the oven for another five minutes without any parchment or beans on top, then set it aside.
To make the filling, sauté the onions in the butter until they are completely translucent. It is worth taking your time here as cooking them slowly will make them sweeter. Season the onions and set aside.
Whisk the crème fraîche, cream and eggs.
Scoop the onion and goat's cheese into the pastry base. Pour the crème fraîche filling on top and sprinkle it with the gouda. Very gently slide this into your oven. Lower the heat to 180°C.
Bake for about 25 minutes or until the centre is set but not fully firm. Allow to cool in the tin. You can either serve it warm or cold.
Decorate it with the peas, flowers and baby lettuce leaves to make a spring garden.
Ingredients
For the pastry:
175g plain flour
½ tsp ground nutmeg
¼ tsp cracked black pepper
a pinch of salt
100g cold butter, cubed
1 egg yolk — keep the white to seal the pastry
For the filling:
150g onion, peeled and finely diced
a knob of butter
100g soft goat's cheeses, cut into small pieces
100g comté or gouda cheese, grated
200mls crème fraîche
200mls cream
3 eggs, lightly beaten
To decorate:
a handful of peas
sprigs of herbs
baby green leaves such as lettuces and spinach
edible flowers
Method
Mix the salt, pepper and nutmeg into the flour and rub in the butter until it looks like rough breadcrumbs. Add the yolk and bring the pastry together. Place it into the fridge until it has firmed up — it will take at least an hour.
Preheat your oven to 200°C and grease and line a 9-inch tart case.
Roll the pastry on a lightly floured surface into a disk about 14 cm in diameter. Sit this gently into your prepared tin. Pinch the sides so it fits snugly. Bake blind for 15 minutes. Remove the baking beans and parchment and brush the pastry with the egg white. Place back into the oven for another five minutes without any parchment or beans on top, then set it aside.
To make the filling, sauté the onions in the butter until they are completely translucent. It is worth taking your time here as cooking them slowly will make them sweeter. Season the onions and set aside.
Whisk the crème fraîche, cream and eggs.
Scoop the onion and goat's cheese into the pastry base. Pour the crème fraîche filling on top and sprinkle it with the gouda. Very gently slide this into your oven. Lower the heat to 180°C.
Bake for about 25 minutes or until the centre is set but not fully firm. Allow to cool in the tin. You can either serve it warm or cold.
Decorate it with the peas, flowers and baby lettuce leaves to make a spring garden.
