Wild Garlic and Goat Cheese Quiche
·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.
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.
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.
Line the tart tin
Shape the dough into a smooth ball, wrap it in plastic film and chill in the fridge. After an hour, or the next day, roll it out and line a tart tin with it. Prick the base all over with a fork so it doesn't puff up in the oven.
Blind-bake the base
Lay a sheet of baking paper over the pastry and weigh it down with a bag of dried beans. Blind-bake the base for 10 minutes in an oven preheated to 190°C.
Make the 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. Scatter the finely chopped wild garlic over the pastry base.
Add cheese and tomatoes
Add the goat cheese, torn or crumbled, along with the tomatoes.
Pour over the filling
Pour the cream and egg mixture over the top. Return to the oven and bake at 190°C for a further 30 to 40 minutes, until the surface is beautifully golden.
Serving
Serve warm, at room temperature, or even cold, with a lovely vegetable salad on the side.
