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Cooking
Wild Garlic and Goat Cheese Quiche
· 8 servings
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.
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.
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.
Into the tart tin
Shape the dough into a smooth ball, wrap it in cling film and chill in the fridge. After an hour, or the next day, roll out the dough and line a tart tin with it. Prick it all over with a fork so it doesn't puff up in the oven.
Blind bake
Cover the pastry with a sheet of baking paper and weigh it down with a bag of dried beans. Blind bake the base for 10 minutes in an oven preheated to 190°C.
Filling
Remove the baking paper and beans, then prepare the filling. In a bowl, mix the cream and eggs, and season with salt and pepper. Sprinkle finely chopped wild garlic over the pastry base.
Cheese and tomatoes
Add torn or chopped goat cheese and the tomatoes.
Pour over the filling
Pour the cream mixture over the top. Return to the oven and bake at 190°C for a further 30 to 40 minutes, until the top is beautifully golden.
Serving
Serve warm, at room temperature, or even cold, with a delicious green salad on the side.