Goat's cheese & watercress quiche

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1. Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap and chill for at least 30 minutes.
2. Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin (the pastry won't shrink, so no need to chill). Patch holes with spare pastry and brush the base and sides with egg.
3. For the filling, fry the onion in the oil until just soft, add the watercress and cook until just wilted. Beat the eggs and milk and stir in the watercress mixture and goat's cheese.
4. Season and if you like, add a pinch of nutmeg. Put the flan tin on a bakingsheet and bake the pastry blind for 5 minutes. Add the filling and bake for 15 minutes. Reduce heat to 180C/gas 4/ fan 160C and cook for 25-30 minutes or until lightly set.

Gluten-free flours

Our favourite gluten-free flours are DS Dietary Specialities and Doves Farm.

Per serving

584 kcalories, protein 16g, carbohydrate 55g, fat 36 g, saturated fat 15g, fibre 2g, salt 1.17 g

Latest comments and suggestions

• maccasmissus

  18 November 2007

  maccasmissus rated and commented on this recipe

  

  made this for a summer lunch and it was enjoyed by all, have since made it again and used spinach instead of watercress which seemed to work.

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• tdhirh

  29 April 2008

  tdhirh rated and commented on this recipe

  

  great, absolutely hit with the family!

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• Cookie Carrie

  01 November 2008

  Cookie Carrie commented on this recipe

  Great recipe. I used Mrs Crimbles pastry mix for the base which was really easy and soooo tasty.

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• Ellie

  20 November 2008

  Ellie rated and commented on this recipe

  

  I absolutely loved this! It was so easy to make and was enjoyed by all! I used doves farm plain gluten-free flour.

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• F1madxxx

  07 February 2009

  F1madxxx rated this recipe

  

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• hayfaa

  26 February 2009

  hayfaa rated and commented on this recipe

  

  great recipe! I added a bit leek as well. also I didn't have enough goat cheese so I used some leftover lancashire cheese, it seems ok. :-)

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• Neostarr

  12 April 2009

  Neostarr rated and commented on this recipe

  

  I'm a useless cook but even I managed this one. It tastes as good as the real thing and I'm very impressed =)

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• kstate

  26 September 2009

  kstate rated and commented on this recipe

  

  Made this with spinach instead of the watercress (not readily available around here), and it didn't last long. A great gf recipe!

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• pocahontas

  11 November 2009

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Ingredients

FOR THE PASTRY

• 225g gluten-free flour , plus extra for rolling
• 100g butter
• 1 large egg , beaten, plus extra beaten egg for brushing

FOR THE FILLING

• 1 medium onion , finely chopped
• 1 tbsp oil
• 100g watercress , roughly chopped
• 2 large eggs
• 150ml milk
• 150ml log soft rindless goat's cheese , in rough chunks
• freshly grated nutmeg , optional

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian, Gluten-free

Ingredients

FOR THE PASTRY

• 225g gluten-free flour , plus extra for rolling
• 100g butter
• 1 large egg , beaten, plus extra beaten egg for brushing

FOR THE FILLING

• 1 medium onion , finely chopped
• 1 tbsp oil
• 100g watercress , roughly chopped
• 2 large eggs
• 150ml milk
• 150ml log soft rindless goat's cheese , in rough chunks
• freshly grated nutmeg , optional

Per serving

584 kcalories, protein 16g, carbohydrate 55g, fat 36 g, saturated fat 15g, fibre 2g, salt 1.17 g

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