Its been a while since I have posted a recipe and I thought autumn would be a great time for one of my quiche recipes. I originally published this in my newspaper column but I was never really happy with the photographs that were taken at the time. I I ove the combination of flavours, young creamy goats cheese and the sweet potatoes of the quiche against the spicy oven dried tomatoes and red onion chutney.
Short Crust Pastry
280 grams plain flour
140 grams unsalted butter
a pinch sea salt
1 large egg beaten egg
1-2 Tbsp cold water
- cut up the butter into small pieces and rub into the flour until you have a fine crumbs.
- Mix in the salt and then add the beaten egg.
- Gently bring the pastry together adding 1 Tbsp of cold water. Add another if needed.
- Shape into a ball cover with cling film and rest in the fridge for 30 minutes before rolling out.
250ml Double Cream
4 large eggs + 1 egg yolk
120 grams goats cheese
175 grams of peeled sweet potato
100 grams broccoli
35 grams of grated Parmesan cheese
20 grams butter
1/2 TBsp olive oil
1 x 10.5 inch ( 26.5 ceramic dish) lightly buttered
- Roll the pastry out on a lightly floured pastry board until it is about 3mm- 4mm in thickness.
- Roll the pastry onto your rolling pinand gently unroll the pastry into the dish.
- Once you have the pastry in place, crimp the edges of the pastry then prick the bottom with a fork to prevent the pastry from rising.
- Make a circle of baking paper and lay it inside the pastry and weigh it down with ceramic baking beads or raw rice.
- Blind bake the pastry for 20 minutes in a preheated oven 180 fan assisted (190 C if no fan) oven on the middle shelf.
- After 20 minutes remove the baking paper and the ceramic beads and baked for a further 5 minutes. And allow to cool before using (see photo).
- Cut the broccoli into small florets removing any excess stork then blanch in boiling water for 3 minutes. Cool quickly under cold running water, then drain well.
- Slice the peeled sweet potato into even sized pieces not too thick.
- In a non stick frying pan, on a medium heat, fry the sweet potato in butter and 1/2 TBsp of olive olive until it is half cooked, and lightly browned then allow it to cool (see photo).
- Mix the cream, eggs and milk together then pour through a fine strainer and season with salt & black pepper.
- Sprinkle the Parmesan cheese into the pastry case then follow with the broccoli.
- Arrange the pieces of sweet potato between the broccoli florets. to look attractive.
- Slice the goats cheese with sharp wet knife that has been soaking in hot water to give you clean slices and decorate in a circular fashion.
- Carefully ladle the egg mix over the ingredients, trying not to disturb them.
- Bake in the middle of a preheated oven 180 C gas mark 4 for 40 minutes or until set (see photo).
It is important to allow the quiche to cool down for 10-15 minutes before you attempt to slice it. This should give you clean looking slices.
I usually like to serve a homemade chutney with my quiche, and this one is made from oven dried tomatoes, red onions and chillies. But there are many good ready made chutney’s available these days particularly at farmers markets and farm shops.
Goats Cheese Broccoli & Sweet Potato Quiche ©Kevin Ashton 2022 This recipe can not be republished or shared on the internet with written permission