Goat's cheese & watercress quiche

Goat's cheese & watercress quiche

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(34 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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    2nd Aug, 2012
    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.
    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.
    14th Jun, 2012
    This is one of my favourite quiches now. I sometimes use rocket instead of watercress which adds a bit of zing.
    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!
    8th Jun, 2011
    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.
    18th May, 2011
    Very tasty The watercress was so much better than the spinach used in similar recipes. I will definitely make this again.
    4th Apr, 2011
    Made it last weekend, and it was eaten immediatly. Next time I'm gonna try to replace the goat cheese with something else
    2nd Dec, 2010
    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?
    28th Oct, 2010
    Easy, delicious, and a hit with everyone! Thanks!
    2nd Sep, 2010
    Any tips on making gluten free pastry - doesn't seem as easy as ordinary pastry!


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