Goat's cheese and spinach quiche
A crisp buttery case holds a rich custard jewelled with chunks of sharp goats cheese, earthy spinach and tangy Bramley apple. Enjoy it with a fresh garden salad or seasonal vegetables.
For the pastry:
- 250g (9oz) plain flour
- 125g (4.5oz) butter
- 1 tsp dried mixed herbs
- 1 free range egg
- 160g (5.5oz) onions, thinly sliced
- 2 cloves garlic, finely chopped
- 2 tbs vegetable oil
- 80g (3oz) spinach, wilted and chopped
- 10g (1oz) fresh parsley, roughly chopped
- 5g (0,5oz) fresh sage, roughly chopped
- 1 tsp (10ml) Balsamic vinegar
- 220g (8oz) potatoes
- ½ Bramley apple
- 220g (8oz) goat's cheese
- 4 free range eggs
- 120ml (4fl oz) double cream
- 50ml (2fl oz) milk
- Peel and cube the potatoes. Boil until soft, then drain and leave to cool.
- For the pastry, place the flour, butter and dried herbs into a large bowl and, using your hands, combine until the mixture resembles breadcrumbs. Make a well in the centre, then crack in the egg and mix well. Once the pastry starts to come together, turn it out onto a floured board and knead gently until you have a smooth dough.
- Heat your oven to 180°C. Roll out the pastry until it’s about ½ cm thick and lay over a 9 inch baking tin.
- Gently work the pastry into the edges of the tin, trim around the top and prick the base with a fork.
- Line with baking parchment and fill with baking beans, then put it in the oven and bake blind for 10-15 minutes.
- Remove the baking beans and parchment and leave for a couple of minutes to dry out.
- Brush the base with a little egg wash and place it back in the oven for a few more minutes, until the base is set and golden. Take it out of the oven and leave to cool.
- For the filling,finely chop the onions and garlic. Place the oil in a pan over a medium heat and, once hot, add the onions and garlic. Stir well and sauté for 5-10 minutes, or until they go soft and lightly coloured.
- Add the chopped fresh herbs and spinach to the pan, stirring well. Then add the balsamic vinegar. When the mixture starts to dry, remove it from the hob.
- To assemble the quiche, first, spread the onion mixture evenly into the pastry case.
- Next, layer the potatoes on top.
- Cut the goats cheese and peeled apple into cubes and scatter.
- Finally, whisk the eggs, cream and milk until blended and pour over your mixture.
- Cook at 180°C for 35-40 minutes or until the filling is set and lightly coloured.
- Stand for a few minutes before serving.