Ingredients
-
175
-
1
-
25
-
85
-
1
-
1
-
1
-
350
-
3
-
2
-
1
-
150
-
4
-
100
-
Directions
Fresh Tomato and Goats Cheese Quiche,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.,This was really tasty! I actually used “normal” tomatoes and an onion instead of the shallot. I love the combination of tomato and goat cheese so this recipe is definitely one I’ll use again!
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Steps
|
1
Done
|
Sift Flour and Salt Into a Bowl, Add Parmesan and Rub in the Butter Until It Resembles Breadcrumbs. |
|
2
Done
|
Add 2-3 Tbsp of Cold Water, and Briefly Knead to Make a Smooth Dough. Wrap in Cling Film and Chill For 20 Minutes. |
|
3
Done
|
Preheat Oven to 200c/Gas 6/Fan Oven 180c Put a Baking Tray Into the Oven. |
|
4
Done
|
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. |
|
5
Done
|
Remove Beans and Paper and Bake For 10 Minutes. |
|
6
Done
|
Set Aside. Reduce Oven to 180c/Gas 4/Fan Oven 160c. |
|
7
Done
|
Fry the Shallot and Garlic in the Oil For 4 Minutes. |
|
8
Done
|
Mix With Tomatoes and Parsley in a Bowl. Spoon Into Pastry. |
|
9
Done
|
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. |
|
10
Done
|
Allow to Cool Slightly Before Serving. |
