Description
A delicious gluten-free goat’s cheese and watercress quiche, featuring a buttery gluten-free pastry filled with sautéed onion, fresh watercress, creamy goat’s cheese, and a rich egg custard. Perfect for a light lunch or a savory brunch option.
Ingredients
Scale
Pastry
- 225g gluten-free flour, plus extra for rolling
- 100g butter
- 1 large egg, beaten, plus extra beaten egg for brushing
- Pinch of salt
Filling
- 1 medium onion, finely chopped
- 1 tbsp oil
- 100g watercress, roughly chopped
- 2 large eggs
- 150ml milk
- 150ml log soft rindless goat’s cheese, in rough chunks
- Freshly grated nutmeg, optional
Instructions
- Make the Pastry: In a large bowl, combine the gluten-free flour and a pinch of salt. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the beaten egg and 1-2 tablespoons of water to bring the dough together into a soft ball. Knead well, then wrap in cling film and chill in the refrigerator for at least 30 minutes.
- Prepare Oven and Tin: Preheat your oven to 200°C (gas mark 6, fan 180°C). After chilling, knead the pastry lightly and roll it out on a lightly floured surface to fit a 20cm loose-bottomed flan tin. Line the tin with the pastry, patch any holes with spare dough, and brush the base and sides with beaten egg to seal the pastry and create a barrier for the filling.
- Cook Filling Base: Heat the oil in a frying pan over medium heat. Add the finely chopped onion and gently fry until softened but not browned. Add the roughly chopped watercress and cook just until wilted. Remove from heat and allow to cool slightly.
- Prepare Filling Mixture: In a mixing bowl, beat together the eggs and milk. Stir in the cooked onion and watercress mixture, followed by the chunks of soft rindless goat’s cheese. Season with salt and pepper to taste, and add a pinch of freshly grated nutmeg if desired.
- Blind Bake Pastry: Place the lined flan tin on a baking sheet. To prevent the pastry from puffing up, bake it blind for 5 minutes in the preheated oven. This means baking the pastry shell before adding the filling.
- Add Filling and Bake: Remove the blind baking weights or baking paper if used. Pour the filling into the partially baked pastry shell. Return to the oven and bake at 200°C for 15 minutes.
- Reduce Heat and Continue Cooking: After 15 minutes, reduce the oven temperature to 180°C (gas mark 4, fan 160°C). Continue baking the quiche for 25-30 minutes, or until the filling is lightly set and the top is slightly golden. The quiche should be firm around the edges but still slightly wobbly in the center.
- Cool and Serve: Allow the quiche to cool slightly before carefully removing it from the tin. Serve warm or at room temperature, perfect for brunch, lunch, or a light dinner.
Notes
- This recipe uses gluten-free flour, making it suitable for those avoiding gluten. Recommended brands include DS Dietary Specialities and Doves Farm.
- The pastry does not require chilling after rolling out, which helps prevent shrinking during baking.
- For an extra flavor dimension, a pinch of freshly grated nutmeg can be added to the filling, but this is optional.
- Blind baking the pastry ensures the crust remains crisp and prevents it from becoming soggy from the filling.
- This quiche pairs well with a simple green salad or a bowl of soup for a complete meal.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Quiche / Savoury Pie
- Method: Baking
- Cuisine: British
Keywords: gluten-free quiche, goat cheese quiche, watercress quiche, savory pie, gluten free baking, vegetarian quiche
