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)

aibamyu's picture
5

Nice recipe, instead of watercress we used spinach.
And it was awesome!

kstate's picture
5

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

neostarr's picture
5

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

hayfaa's picture
5

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. :-)

ellingtonboots's picture
5

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

carrieivens's picture

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

tdhirh's picture
5

great, absolutely hit with the family!

shezza's picture
4

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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