Description
This gluten-free Goat’s Cheese & Watercress Quiche is a delightful and savory dish featuring a crisp, buttery pastry filled with a creamy mixture of eggs, milk, tangy soft goat’s cheese, sautéed onion, and fresh watercress. Perfect for lunch, brunch, or a light dinner, this recipe offers a deliciously fresh take on quiche with a nutritious green kick.
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 gluten-free pastry: In a large bowl, combine the gluten-free flour and a pinch of salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the beaten egg and about 1-2 tablespoons of water to form a soft dough. Knead the dough well, then wrap it in cling film and chill in the refrigerator for at least 30 minutes.
- Prepare the oven and pastry base: Preheat your oven to 200°C (gas mark 6, fan 180°C). Remove the pastry from the fridge, knead briefly, then roll it out 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 prevent sogginess.
- Cook the filling vegetables: Heat the oil in a frying pan over medium heat. Fry the finely chopped onion until it is just softened, then add the roughly chopped watercress and cook until it is just wilted. Remove from heat and let cool slightly.
- Prepare the filling mixture: In a bowl, beat the two eggs and milk together. Stir in the cooked onion and watercress mixture along with the chunks of soft rindless goat’s cheese. Season with salt, pepper, and a pinch of freshly grated nutmeg if using.
- Blind bake the pastry shell: Place the lined tin on a baking sheet and bake the pastry blind (with baking weights or dried beans) for 5 minutes to set the base.
- Add filling and bake: Remove the weights and baking paper from the pastry shell. Pour in the prepared filling mixture. Return the quiche to the oven and bake at 200°C for 15 minutes.
- Reduce heat and finish baking: Lower the oven temperature to 180°C (gas mark 4, fan 160°C) and continue to bake the quiche for another 25-30 minutes, or until the filling is lightly set and golden on top.
- Cool and serve: Allow the quiche to cool slightly before removing from the tin and slicing. Serve warm or at room temperature.
Notes
- Using gluten-free flour blends such as DS Dietary Specialities or Doves Farm ensures the best pastry texture and flavor.
- Be careful not to overcook the watercress; it should be just wilted for the best texture and taste.
- Brushing the pastry with beaten egg before blind baking helps prevent a soggy crust.
- Feel free to add freshly ground black pepper and a pinch of nutmeg to enhance the flavor complexity.
- This quiche is delicious served with a fresh green salad or roasted vegetables for a complete meal.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: goat cheese quiche, gluten-free quiche, watercress recipe, savory tart, vegetarian quiche, gluten-free baking
