At a glance
This wild garlic and goat cheese quiche comes together with a from-scratch pastry that needs a proper chill before baking, so there's some upfront prep time. The quiche itself is straightforward once the pastry base is blind-baked—you'll just layer in the creamy egg mixture with wild garlic, tangy goat cheese, and sun-dried tomatoes, then let the oven work its magic. You'll end up with a versatile dish that's equally at home warm from the oven, at room temperature, or even cold alongside a crisp salad.
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Tip: let the pastry rest well
First prepare the pastry, and let it rest in the fridge for at least an hour — overnight works well too.
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Make a coarse crumbly mix
Take well-chilled butter straight from the fridge, cut it into pieces, and put it in a food processor with the plain flour. Pulse a few times until the mixture comes together into a coarse, crumb-like texture.
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Bring the dough together quickly
Tip the mixture out of the processor into a bowl, add ice-cold water, a pinch of salt and sugar, and knead very briefly — with as little squeezing and warming as possible — so the dough stays cold.
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