appetite magazine
Blackberry and goat’s cheese quiche
 
 
Author:
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
  1. 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.
  2. 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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/blackberry-and-goats-cheese-quiche/