Blackberry and goat’s cheese quiche
Author: Edd Kimber for www.berryworld.com
Ingredients
- for the rosemary pastry
- 200g plain flour
- ¼tsp sugar
- 1 tsp salt
- 1 sprig rosemary, finely chopped
- 135g unsalted butter
- 4tbsp ice cold water
- 1 large egg yolk
- for the filling
- 100g lardons, cooked until crisp
- 120g goat’s cheese, diced
- 80g blackberries
- 1 large handful of rocket
- 3 large eggs
- 60ml whole milk
- 200ml double cream
- black pepper to season
Method
- To make the pastry place the flour, sugar, salt and rosemary into the bowl of a food processor and pulse to combine. Add butter and pulse until the mixture resembles coarse breadcrumbs. Add water and pulse until pastry forms a ball. Tip out and bring together into a uniform dough. Wrap in clingfilm and refrigerate for 1 hour. Roll out on a lightly floured work surface until about 2-3mm thick. Line a loose-bottomed tart tin, trimming off any excess. Refrigerate for 1 hour then line with parchment paper and fill with baking beans or rice and bake for 25 mins at 180C/Gas4 before removing parchment and beans, then bake for 10-15 mins until pastry is lightly golden.
- Remove from the oven and brush with egg yolk then bake for 1 min. Fill the pastry case by adding a layer of rocket and then sprinkle over blackberries, goat’s cheese and bacon. In a bowl whisk together the eggs, milk and cream, seasoning with black pepper. Pour in and bake quiche for about 25 mins at 180C/Gas4 until set and the top is lightly browned.
