Goat's cheese & watercress quiche

Goat's cheese & watercress quiche

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    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!
    7th Apr, 2010
    Nice recipe, instead of watercress we used spinach. And it was awesome!
    26th Sep, 2009
    Made this with spinach instead of the watercress (not readily available around here), and it didn't last long. A great gf recipe!
    12th Apr, 2009
    I'm a useless cook but even I managed this one. It tastes as good as the real thing and I'm very impressed =)
    26th Feb, 2009
    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. :-)
    20th Nov, 2008
    I absolutely loved this! It was so easy to make and was enjoyed by all! I used doves farm plain gluten-free flour.
    1st Nov, 2008
    Great recipe. I used Mrs Crimbles pastry mix for the base which was really easy and soooo tasty.
    29th Apr, 2008
    great, absolutely hit with the family!
    18th Nov, 2007
    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.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?