goat cheese, roasted pepper & thyme quiche
If you can’t find at rectangular pan with a removeable base, then use a 9-inch (23cm) pie pan & add 1 egg & 1/2 cup of heavy cream extra to the recipe. I’ve included the recipe for hot water pastry but a pie crust or puff pastry work well too & is often what I will use. No need to blind-bake the pastry.
Servings: 6
Ingredients
FILLING
- 1 small leek, thinly sliced & washed
- 1 tablespoon butter
- 2 large eggs
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- pinch of salt & pepper
- 1/2 cup crumbled goat cheese feta
- 1/2 cup sliced roasted red peppers in the jar, drained
- 1 teaspoon chopped fresh thyme
- thyme sprigs for garnish
HOT WATER PASTRY
- 1/2 cup 1 stick of butter
- 1/2 cup water
- pinch of salt
- 1 1/2 cups all purpose, approximately (plain flour)
Instructions
- Preheat oven to 375°F (190°F). Lightly grease a 4 x 14-inch (10 x 35cm) rectangle tart pan with a removable base.
To make the filling:
- Saute the leek in butter in a medium frying pan for 5 minutes over medium heat, stirring occasionally, until softened.
- While the leek is cooking, whisk eggs, cream, nutmeg, salt & pepper in a medium bowl until very well combined; set aside.
To make the pastry:
- Heat the butter with the water in a medium saucepan over medium high heat until the butter is melted, stirring occasionally. Remove from heat & stir in salt & flour to mix to a soft dough. Gently roll the dough between two sheets of parchment paper until large enough to fit into the tart pan – the dough will be between 1/8 - 1/4 inch (3 - 5mm) thickness. Carefully lift dough into pan by rolling it back over the rolling pin. Lightly press the pastry into the pan & trim any excess over hang & press together any dough that tears.
- Working quickly while the pastry is still warm, arrange leeks, feta & pepper strips over pastry; sprinkle with thyme.
- Give the cream mixture another quick whisk then carefully pour the mixture into the pan. Bake on the bottom rack of the oven for 45 to 50 minutes or until the pastry is golden brown & filling is set. Let cool 10 minutes before slicing. Top with sprigs of thyme if desired. Quiche is good served cold or at room temperature & is a little easier to slice when cold. Serves 6.