I love a quiche! It is one of my favourite things to make, especially during the spring and summer months. For me a quiche is a vital part of a picnic or easy and laid-back al fresco dining. It is also a great one to keep in the fridge for a couple of days, ready to pack up a slice for lunch or to have a quick and simple dinner waiting for you that evening. I like to make a big quiche on a Sunday and to let it cool down before serving with a salad on the side for a delicious and easy Sunday lunch on the balcony in the sunshine. I then use all the leftovers for lunch the following days.
I don’t make my own pastry. I am actually not a fan of making pastry. I find it too time consuming, messy and if I am honest, I am just not that good at it! These days shop-bought pastry is just as good and it makes the whole concept of making your own quiche such a easy and quick thing to do! When I first moved to Berlin you couldn’t really get ready-made shortcrust pastry. The times I did manage to find some ended up being pastry that had already been sweetened ready for sweet desserts, certainly not something for that Quiche Lorraine! So I started to use puff pastry and I have been doing so ever since.
This Cherry Tomato, Goats Cheese and Rocket Quiche is one of my favourites. The goats cheese works so well with the peppery rocket. I also like that the cheese keeps a bit of its shape and doesn’t completely melt, giving it a nice texture.
- 1 roll ready-made puff pastry
- 70g goats cheese (sliced)
- Handful of cherry tomatoes (halved)
- 2 large handfuls of rocket (roughly torn)
- 4 eggs (beaten)
- 50ml double cream
- 25g grated parmesan
- Salt/ pepper
- Butter (for greasing)
- Heat oven to 200C/fan 180C/gas 6.
- Lightly grease a quiche/ tart tin with butter. Then roll out the pastry and line the tin, pressing the pastry towards the edges. Trim the pastry around the edges and fill any gaps with the leftover pastry from trimming.
- Spread the rocket across the base of the quiche. Scatter the slices of goats cheese on top and then in the gaps scatter the cherry tomatoes.
- In a large mixing bowl add the eggs and cream. Beat together. Season with a little salt and pepper.
- Pour the egg mixture in the quiche making sure it goes to the edges and is evenly spread out.
- Lightly scatter the parmesan on top and place in the oven for around 35-40 mins, until golden and the filling has a slight wobble. Leave to cool before slicing.