Goat’s Cheese, Potato & Onion Quiche
The perfect tart, easy to make, looks stunning and tastes wonderful
About 1 hour – Serves 6
250g/ 9oz short crust pastry, fresh or frozen
1 tbsp olive oil
2 onions, sliced
1 medium potato, peeled and sliced
2 garlic cloves, crushed
2 tbsp fresh thyme leaves
140g/5oz goat’s cheese, broken into pieces
200g/8oz-carton crème fraiche
Rocket leaves to serve – optional
- Heat oven to 190C/fan 170C/gas 5
- Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/ fan 160C/ gas 4
- Heat the butter and oil in a large frying pan, add the onions and potato and cook over a gentle heat for 10 to 15 mins, turning occasionally until golden and tender. Season, then add the garlic and thyme leaves and cook for a further 3 mins. Tip into the pastry case, cover with goat’s cheese and spread out evenly.
- Whisk the eggs and crème fraiche together, season then pour into the case and bake for 30 to 35 mins until lightly brown and just set in the centre. Serve warm with Rocket Leaf salad.