Goat's cheese & watercress quiche

Goat's cheese & watercress quiche

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(27 ratings)

Takes 50-60 minutes, plus chilling

Easy

Serves 4
A goat's cheese and watercress quiche that's gluten-free and truly flavoursome

Nutrition and extra info

  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal584
  • fat36g
  • saturates15g
  • carbs55g
  • sugars0g
  • fibre2g
  • protein16g
  • salt1.17g
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Ingredients

For the pastry

  • 225g gluten-free flour, plus extra for rolling

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 100g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large egg, beaten, plus extra beaten egg for brushing

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the filling

  • 1 medium onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp oil
  • 100g watercress, roughly chopped

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 150ml log soft rindless goat's cheese, in rough chunks
  • freshly grated nutmeg, optional

Method

  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.

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Comments, questions and tips

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Comments (28)

samlinforth's picture
5

I made this today and it really is a very tasty and simple recipe. I just tweaked it a little bit by adding a small amount of grated parmesan (probably about 50g) to the pastry which gave it a nice, rich saltiness. I also added about the same amount of parmesan to the filling mixture at the same time as the goat's cheese which worked well. I will definitely be making this again.

MargaretB52's picture
5

I used Doves Farm flour and got excellent results using half butter to flour, adding 1 tsp xanthan gum (in the gluten free section of large supermarkets), 1 egg and 2 tbsp water. I let the pastry rest overnight in the fridge and it was easy to roll out and put in the flan tin. After reading the other comments I was expecting it to be crumbly but I didn't have to patch it up at all. It tasted very good too.

q78265's picture
3.75

I had a bit of a nightmare with the gluten-free pastry (I used Doves Farm). It was very crumbly and however hard I tried I couldn't transfer it to the tin in one piece. In the end, I just ended up patching it all together in the tin. My coeliac friend who came to lunch told me this is normal with gluten-free pastry and actually it held together surprisingly well after coming out the oven!The filling is scrummy and impressed another friend who thinks normal quiche is 'too eggy'.

claireru's picture

Has anyone used a flour other than Doves Farm? I've not used it in pastry, but have tried bread with it and it comes out really heavy and dense compared to others (sorry Doves Farm)

bsbdesja's picture

Made this for the first time today, it's absolutely delicious! Only difference with the recipe was that I found a shorter cooking time worked well: I cooked it for the initial 15 mins at 200 as per the recipe, but then only needed an additional 10 minutes at 180 for it to be set perfectly and the pastry to be good and brown. Definitely adding this to favourites.

katemcd24's picture
5

Added rocket instead of watercress, and pieces of bacon.

laurastana's picture
5

I also added some Stilton because I was afraid the mixture wouldn't be firm enough. It came out great and it was very delicious! Plus, it's very easy to make. Will definitely make it again soon.

skinidin's picture
4

Made this with regular pastry for vegetarian guests, who loved it and shared with the meat eaters. Only the watercressphobe missed out (his loss!).
Straightforward to make, I substituted brie for some of the goats cheese to make up the quantity, it was fine. And I'm not that fussed about quiche either, but this does it

hclarke1's picture
5

Have made this twice now and each time was a great success. I used watercress and rocket and mixed in some blue cheese with the goats cheese. Used shop bought pastry but will make my own next time as I think it tastes better. Will definitely be making again.

scarie's picture
5

Made this today for a garden party girl's lunch, and it went down very well indeed! I did cheat and use shop-bought ready rolled pastry, but other than that followed the recipe to the letter and it turned out really well.
It's light creamy without being too cloyingly rich.
So fab that I'm making another one tomorrow for my boyfriend.

neontree's picture

Thank you for this recipe! I've always avoided quiche as I'm not a fan of eggs. But I've also always thought it was such a brilliant, versatile culinary creation!

This version isn't eggy at all and I loved it. I made it with spinach and grated courgette instead of watercress and also mixed in a bit of cheddar. Yum!

P.S. I only had ground nutmeg, but it worked a treat.

stemichka's picture
5

This is one of my favourite quiches now. I sometimes use rocket instead of watercress which adds a bit of zing.

c_malcolm's picture

Made this today and it went down well. I added a pinch of cayenne pepper to give it a kick and used shop bought pastry. Still yummy though!

shaz53's picture
5

I have made this quiche on a number of occasions - absolutely lovely. I did think that the goats cheese was too strong so I added some soft blue (cambazola) which worked really well.

carocw's picture
5

Very tasty The watercress was so much better than the spinach used in similar recipes. I will definitely make this again.

anndiner's picture
4

Made it last weekend, and it was eaten immediatly. Next time
I'm gonna try to replace the goat cheese with something else

sonali80's picture
4

This was lovely, and very easy to make. It also froze very well.

Not everyone who ate it is a fan of goat's cheese, though. Does anyone know of a good alternative cheese to use? Would feta or ricotta work, does anyone know?

sugarandglutenfree's picture
5

Easy, delicious, and a hit with everyone! Thanks!

paulabiss's picture

Any tips on making gluten free pastry - doesn't seem as easy as ordinary pastry!

richard.darren.edwards@gmail.com's picture

Hi, I've been through the pain with gluten free pastry and would offer this tip.

Firstly don't treat it like wheat flour - lots of recipes do which is a mistake. You cannot over work it as there is no gluten and it needs to start off quite differently to wheat pastry. To begin with it will look like its gone wrong. But this is a different kind of flour and needs a different approach.

My method:-

250g flour
125g cold butter diced
1/4 tsp xanthan gum (free from sections of large supermarkets)
Good pinch of salt
1 large egg beaten
Approx 2 Tblspn cold water

1) In a food processor combine the flour, butter, xanthan, until it starts to come together.
You need to go way beyond the crumb stage. Remember you cannot over work this
type of flour.
2) Add the 2 Tblspn water to the egg and pour into the flour mixture
3) Pulse the food processor until you have a mixture that looks like cake mixture.
4) Scoop the contents onto some clingfilm - scraping the bowl and blade.
5) Using the clingfilm shape the paste into a small disk shape. Wrap up
6) Chill in the fridge for about 1 hour. GF flour is very absorbent and during this time it
will transform from a wet mess into a conventional looking pastry.
Press the pastry through the clingfilm. If it feels soft it's not ready. If it feels firm it's
ready. The grains have now taken on the moisture.

Rolling out

1) Give it a little massage to ensure there are no air pockets.
2) Flour your board with GF flour - a proper shaker is best - failing that a sieve.
3) Roll out as per normal pastry turning 45 degrees after each roll. As long as the board
is well floured and you are light fingered it should be fine.
4) You can wrap the pastry around the rolling pin and gently transfer to the tin.
5) Gently ease it into position. You may get a crack here and there but you can patch it
up.
6) I prefer to line with paper and beans and then chill for about 10 mins
7) Continue with the recipe.

Hope this helps!

Pages

Questions (1)

bluerosie's picture

Is it possible to freeze this quiche and then reheat?

Tips (1)

richard.darren.edwards@gmail.com's picture

Hi, I've been through the pain with gluten free pastry and would offer this tip.

Firstly don't treat it like wheat flour - lots of recipes do which is a mistake. You cannot over work it as there is no gluten and it needs to start off quite differently to wheat pastry. To begin with it will look like its gone wrong. But this is a different kind of flour and needs a different approach.

My method:-

250g flour
125g cold butter diced
1/4 tsp xanthan gum (free from sections of large supermarkets)
Good pinch of salt
1 large egg beaten
Approx 2 Tblspn cold water

1) In a food processor combine the flour, butter, xanthan, until it starts to come together.
You need to go way beyond the crumb stage. Remember you cannot over work this
type of flour.
2) Add the 2 Tblspn water to the egg and pour into the flour mixture
3) Pulse the food processor until you have a mixture that looks like cake mixture.
4) Scoop the contents onto some clingfilm - scraping the bowl and blade.
5) Using the clingfilm shape the paste into a small disk shape. Wrap up
6) Chill in the fridge for about 1 hour. GF flour is very absorbent and during this time it
will transform from a wet mess into a conventional looking pastry.
Press the pastry through the clingfilm. If it feels soft it's not ready. If it feels firm it's
ready. The grains have now taken on the moisture.

Rolling out

1) Give it a little massage to ensure there are no air pockets.
2) Flour your board with GF flour - a proper shaker is best - failing that a sieve.
3) Roll out as per normal pastry turning 45 degrees after each roll. As long as the board
is well floured and you are light fingered it should be fine.
4) You can wrap the pastry around the rolling pin and gently transfer to the tin.
5) Gently ease it into position. You may get a crack here and there but you can patch it
up.
6) I prefer to line with paper and beans and then chill for about 10 mins
7) Continue with the recipe.

Hope this helps!

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