It seems like this sunny weather is sticking around although I have felt slightly British the last few days by complaining about the heat already..! Every year it always takes me by surprise the lack of air coniditioning in Berlin. I get that Berlin is hardly the Mediterranean climate but the summers are hot! So instead, it means plenty of afterwork beer garden visits to the Prater or sitting on the balcony with a cold glass of wine.
One of my favourite things to do in the summer is to have a picnic! Berlin is a very green city and there are no shortages of parks and lakes to visit. Last week I was at the Britzer Garten, a beautiful park with a lake, a big rose garden and plenty of space to sit out on the grass with a picnic eating these Mini Goats Cheese, Tomato and Basil Quiches. These are incredibly easy to make and ideally need to be made ahead to give them enough time to cool down and firm up, ready to be packed into a box.
I use little tartlet tins but the ingredients for this recipe is enough to make a standard size quiche and then just slice it up. Here’s to plenty more picnic’s this summer!
- 100g goats cheese (roughly chopped/ crumbled)
- 12 cherry tomatoes (quartered)
- 3 large eggs
- 50ml double cream
- Handful of fresh basil (roughly torn)
- 1 roll shortcrust pastry
- Salt/ pepper
- Heat oven to˚C/170˚C fan/gas 5.
- Lightly butter/ grease the tart tins and then line each tin with the pastry.
- Distribute the cherry tomatoes and goats cheese evenly between each quiche and then scatter the basil on top. Season with a little salt and pepper.
- In a small mixing bowl beat the eggs and cream together until smooth. Pour the mixture into a jug and then carefully pour into the middle of each quiche until it is just over halfway full.
- Place in the oven for around 25 mins or until the pastry is cooked through and the middle is set and has a little wobble to it.
- Leave to cool completely and then store in the fridge until needed. These will keep in the fridge nicely for 2-3 days.