At a glance
This quiche comes together with a homemade pastry that needs a good chill (at least an hour in the fridge), followed by a blind bake and a creamy wild garlic and goat cheese filling that bakes until golden. The best part is it tastes equally delicious warm, at room temperature, or cold, making it perfect for picnics or summer lunches with a side salad.
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Tip: let the dough rest well
First, prepare the pastry dough and let it rest in the fridge for at least an hour, though overnight works just as well.
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Coarse pastry mixture
Place well-chilled butter, cut into small pieces, into a food processor along with plain flour. Pulse a few times until the ingredients come together into a coarse, crumbly mixture.
For this step
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Knead briefly
Tip the mixture out of the processor into a bowl, add ice-cold water, a pinch of salt and sugar, and knead very quickly, handling it as little as possible so the dough stays cold and doesn't warm up.
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How it went
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