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Cheese & watercress quiche
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Serves: 6 - 8
500g block shortcrust pastry
20g unsalted butter
1 onion, finely chopped
100g watercress, trimmed and roughly chopped
2 large eggs, beaten
200ml double cream
100ml whole milk
½ x 25g pack chives, chopped
50g Parmigiano Reggiano or pecorino, finely grated
1 unwaxed lemon, zest
100g goat’s cheese, crumbled
1. Roll out the pastry on a lightly floured surface to about 0.3cm thick, then use to line a 23cm round, loose-bottomed tart tin, gently pushing it into the corners. Leave any excess pastry hanging over the edge, prick it all over, then chill for 30 minutes. Preheat the oven to 200ºC, gas mark 6.
2. Line the chilled pastry with baking parchment and fill with baking beans or rice*; bake for 20 minutes. Remove the parchment and baking beans carefully, then bake for a further 10-15 minutes until light golden brown and dry to a light touch. Using a sharp or serrated knife, trim the overhanging pastry to a neat edge. Reduce the oven to 180ºC, gas mark 4.
3. Meanwhile, put the butter in a medium frying pan on a medium-low heat. Fry the onion for 10 minutes, until starting to soften, then add the watercress. Cook for a few minutes to wilt, then remove from the heat and allow to cool slightly. In a large mixing bowl, whisk together the eggs, cream, milk, chives, grated cheese and lemon zest; season. Stir in the slightly cooled onions and watercress, then, when the pastry case is ready, pour in the mixture. Dot over the goat’s cheese and carefully return to the oven. Bake for 20-25 minutes, or until the filling is just set and still a little wobbly in the middle. Leave to cool for at least 15 minutes, then serve.
Typical values per serving:
Per serving (for 6)
This recipe was first published in Thu Apr 01 13:20:17 BST 2021.