I recently told you about trying out some goats’ milk courtesy of St Helen’s Farm which I used to make some gorgeous Greek rice pudding. That recipe was so successful my husband and son demanded I make it again this weekend. As well as making the rice pudding I also decided to use some of the range of goats’ cheese I had been sent to make a Mediterranean Quiche.
The quiche is filled with roasted courgettes, red and yellow peppers and tomatoes cooked with olive oil black pepper and garlic to provide a Mediterranean flavour. I also added some rosemary, one of my favourite herbs that grows in my garden. It creates a lovely smell on a Summer day, aromatic and welcoming. I roasted extra vegetables, they are delicious eaten whilst warm and I knew I would not be able to resist picking at them.
I made two small quiches as I wanted to try out my new small square dishes. Lining the dishes with baking parchment means the quiches can be removed easily. The pastry needs to be baked before filling. After lining the dish with the pastry baking parchment should be placed inside the pastry and then weighted down with baking beans. I do have any baking beans but rice made a suitable replacement. Dried pulses would work just as well. The reason for the blind baking is to make the crust firmer, allowing the pastry to hold the filling without leaking.
The pastry case was filled with the roasted vegetables then I added a mixture of goats’ cheese, eggs and cream to make the creamy filling. I choose to use the mild and creamy goats’ cheese from St Helens Farm. It is a hard block of cheese and needed to be grated. I really like the idea of the spreadable goats’ cheese, it would be great in sandwiches and for sauces.
The quiches were then put in the oven to cook for around twenty minutes until they were ready. The quiche can be eaten hot, or left to cool and served with salad. The combination of vegetables and goats’ cheese worked really well and the result was delicious.
Goats’ Cheese Mediterranean Quiche
- 1 courgette
- 2 garlic cloves
- 3 tomatoes
- ½ red pepper
- ½ yellow pepper
- 120ml cream
- 2 eggs
- 100g goats cheese
- 300g shortcrust pastry
- Grease a pie dish with butter or line with baking parchment.
- Preheat the oven to 175C, Gas Mark 4
- Roll out the pastry and line the dish with it.
- Add some baking parchment to the centre and fill with baking beans
- Bake 30 - 40 minutes until the pastry is golden
- Chop the peppers and courgettes into small slices and place on a baking tray.
- Peel and chop the garlic and add to the pepper and courgette mixture.
- Drizzle with olive oil and sprinkle with black pepper
- Roast in the oven for fifteen minutes.
- Chop the tomatoes into slices and add to the baking tray, cook for ten more minutes.
- Let the vegetables cool.
- Grate the cheese into a bowl and whisk with the eggs and cream with the rosemary.
- Place some vegetables into the pastry and add the egg mixture.
- Add a few more vegetables to the top of the quiche
- Bake in the oven for 25 - 30 minutes until the mixture is firm.