FRESH TOMATO AND GOATS CHEESE QUICHE

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Fresh Tomato and Goats Cheese Quiche image

This quiche is the best I have ever had. It has a bit of a bite to it with the Chilli pepper sauce although you could leave this out. The parmesan pastry also adds to the flavour. This came from a BBC calendar for September.

Provided by Little Sand Fairy

Categories     Savory Pies

Time 1h15m

Yield 1 Quiche, 4-6 serving(s)

Number Of Ingredients 14

175 g plain flour
1 pinch salt
25 g parmesan cheese, finely grated
85 g butter, softened
1 shallot, finely chopped
1 garlic clove, crushed
1 tablespoon olive oil
350 g cherry tomatoes, halved
3 tablespoons fresh parsley, chopped
2 eggs
1 teaspoon Dijon mustard
150 ml double cream
4 teaspoons chilli hot pepper sauce
100 g goat cheese, sliced

Steps:

  • Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.
  • Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
  • Preheat oven to 200C/gas 6/fan oven 180°C Put a baking tray into the oven.
  • Use pastry to line a 23cm/9in loose bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes.
  • Remove beans and paper and bake for 10 minutes.
  • Set aside. Reduce oven to 180C/Gas 4/fan oven 160°C.
  • Fry the Shallot and garlic in the oil for 4 minutes.
  • Mix with tomatoes and parsley in a bowl. Spoon into pastry.
  • Break the eggs into the bowl, whisk with mustard, double cream, chilli sauce and seasoning. Pour this over the filling, top with the goats cheese and bake for 30-35 minutes until golden.
  • Allow to cool slightly before serving.

Nutrition Facts : Calories 697.5, Fat 47.3, SaturatedFat 27.3, Cholesterol 228.8, Sodium 582.5, Carbohydrate 50.5, Fiber 3.2, Sugar 4.6, Protein 19

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