Edd Kimber's BerryWorld blackberry goat's cheese quiche recipe
Chef tip: When filling the quiche keep a few bits of bacon and rocket aside to sprinkle on top of the quiche after the egg mixture has been poured in.
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Ingredients
Rosemary pastry- 200 g plain flour
- 0.4 tsp sugar
- 1 tsp salt
- 1 sprig of rosemary, finely chopped
- 135 g unsalted butter
- 4 tbsp ice cold water
- 1 large egg yolk
- 100 g lardons, cooked until crisp
- 120 g goat’s cheese, diced
- 80 g blackberries
- 1 large handful of rocket
- 3 large eggs
- 60 ml whole milk
- 200 ml double cream
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 65 mins
- Serves: 10
Step-by-step
- To make the pastry place the flour, sugar, salt and rosemary into the bowl of a food processor and pulse to combine.
- Add the butter and pulse until the mixture resembles coarse breadcrumbs, the odd bigger chunk of butter is fine.
- Add the water and pulse until the pastry forms a ball.
- Tip the pastry out and use your hands to gently bring together into a uniform dough.
- Wrap in Clingfilm and refrigerate for an hour before using.
- Roll the pastry on a lightly floured work surface until about 2-3mm thick. Use the pastry to line a loose bottomed tart tin, 9 inches in diameter, trimming off any excess.
- Refrigerate the tart case from an hour before baking. Line the chilled pastry base with a crumpled piece of parchment paper and fill with baking beans or rice and bake for 25 minutes at 180°C (160°C fan oven) before removing the parchment and beans and baking for a further 10-15 minutes or until the pastry is lightly golden.
- Remove from the oven and brush the pastry case with the egg yolk before baking for a minute or so to set the yolk (this helps create a strong barrier so you don't get a soggy bottom).
- Start filling the pastry case by adding a layer of rocket and then sprinkle over the blackberries, goat’s cheese and bacon. In a bowl whisk together the eggs, milk and cream, seasoning with some black pepper.
- Carefully pour in the egg mixture and place the quiche onto a baking tray and place into the oven, baking for about 25 minutes at 180°c (160°c fan oven) or until the egg mixture is set and top is very lightly browned. Allow to cool to room temperature before serving.