Goat's cheese & watercress quiche

Goat's cheese & watercress quiche

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(29 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

      Flour

      fl-ow-er

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

    • 100g butter
      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
      Eggs

      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

      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

      Watercress

      wort-er-cress

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

    • 2 large eggs
      Eggs

      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
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    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

    Sign in or create your My Good Food account to join the discussion.
    neontree
    29th Jul, 2012
    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
    14th Jun, 2012
    5.05
    This is one of my favourite quiches now. I sometimes use rocket instead of watercress which adds a bit of zing.
    c_malcolm
    3rd Aug, 2011
    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
    8th Jun, 2011
    5.05
    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
    18th May, 2011
    5.05
    Very tasty The watercress was so much better than the spinach used in similar recipes. I will definitely make this again.
    anndiner
    4th Apr, 2011
    4.05
    Made it last weekend, and it was eaten immediatly. Next time I'm gonna try to replace the goat cheese with something else
    sonali80
    2nd Dec, 2010
    4.05
    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
    28th Oct, 2010
    5.05
    Easy, delicious, and a hit with everyone! Thanks!
    paulabiss
    2nd Sep, 2010
    Any tips on making gluten free pastry - doesn't seem as easy as ordinary pastry!
    richard.darren....
    2nd Sep, 2014
    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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