Goat's cheese & watercress quiche

Goat's cheese & watercress quiche

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(36 ratings)

Takes 50-60 minutes, plus chilling


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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    For the pastry

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



      Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

    • 100g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

    For the filling

    • 1 medium onion, finely chopped



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

    • 1 tbsp oil
    • 100g watercress, roughly chopped



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

    • 2 large eggs



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

    • 150ml milk



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

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



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


    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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    17th Jun, 2020
    Don’t think I’ve ever baked a quiche before, but this was pretty easy and went down a storm! I used spinach instead of watercress, and only had 100g goats cheese so added 50g grated cheddar (which I think made it look even better, a bit more colour). Definitely making again.
    Liv Watson's picture
    Liv Watson
    7th May, 2020
    I cheated and used ready made pastry but it still worked well even though I forgot to blind bake it.
    9th Dec, 2017
    Delicious and so simple! I cheated and bought ready made pastry (I bought standard non gluten variety) but otherwise followed this to the letter. I served it with a bed of rocket/mixed salad leaves, a few sweet tomatoes and a good spoonful of onion chutney - that seemed to cut through and complement the cheese perfectly. Will make this again for sure!
    1st Feb, 2015
    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.
    24th Nov, 2014
    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.
    13th Jul, 2014
    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'.
    13th Sep, 2013
    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)
    16th Jul, 2013
    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.
    25th Mar, 2013
    Added rocket instead of watercress, and pieces of bacon.
    18th Jan, 2013
    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.


    23rd Jun, 2014
    Is it possible to freeze this quiche and then reheat?
    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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