New potato salad
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Goat's cheese & watercress quiche
- Preparation and cooking time
- Total time
- Takes 50-60 minutes, plus chilling
- Easy
- Serves 4
Skip to ingredients
For the pastry
- 225g gluten-free flourplus extra for rolling
- 100g butter
- 1 large eggbeaten, plus extra beaten egg for brushing
For the filling
- 1 medium onionfinely chopped
- 1 tbsp oil
- 100g watercressroughly chopped
- 2 large eggs
- 150ml milk
- 150ml log soft rindless goat's cheesein rough chunks
- freshly grated nutmegoptional
Nutrition: per serving
- kcal584
- fat36g
- saturates15g
- carbs55g
- sugars0g
- fibre2g
- protein16g
- salt1.17glow
Method
step 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.
step 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.
step 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.
step 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.