Goat cheese quiche

Dead simple to make, delicious to eat warm or cold as a starter or even a main course. This is the cop-out version, for those of us whose kitchen is so tiny that they can’t get into it if the cat gets there first.

Warning, this quiche has a strange tendency to evaporate in the presence of gourmets. It’s probably best to make it not more than a couple of hours before the meal.

Ingredients:

  • 1 pack ready-rolled shortcrust pastry (Yes, it’s better to make your own, so do so if you can. Just remember some people have kitchens so small they don’t even have room to roll a cigarette)
  • 150g goat’s cheese, or one of those French log-shaped ones if you can get it
  • 2 eggs
  • 250 ml double cream
  • 1 onion, chopped
  • 1 courgette, thinly sliced
  • 2 tomatoes, sliced
  • a little vegetable oil
  • 1 pinch herbes de provence
  • seasoning

Heat the oil in a pan, gently fry the onion until translucent. Add the courgette, tomatoes, and herbs. Cook just long enough to soften them a little, stopping as soon as the juice starts to run from the tomatoes: if you let them cook too long the resulting quiche will be too soggy.

Beat the eggs and cream, add a generous twist of pepper. Plain black, white, or even steak pepper mix are all good: just pick one you like. Salt should not be necessary, as the cheese is already salted. Talking of which: slice the cheese into thin rings.

Line a flan mould with the pastry, following the manufacturer’s instructions. Home-made pastry should be pre-baked according to your recipe; if you’re swanky enough to have a kitchen worktop big enough to roll pastry out on without knocking the kettle over, then you should already have a recipe book that at least tells you how to make pastry for heaven’s sake.

Put half the cheese at the bottom, spread the vegetable mixture over the top, pour the eggs and cream over that, and place the remaining pieces of cheese on top.

Bung the lot into the oven, preheated to 180°C or whatever the pastry manufacturer advises, for about 25 minutes until the filling has risen and has a nice golden crust.

Allow to cool before serving, giving the egg mixture time to set a bit. Serve with a green salad.

Variation: You could try replacing the goat’s cheese with the feta-style cheese preserved in spiced/herby oil that’s sold in little jars. Drain it well before using, of course, and use the oil for cooking the veg. It definitely adds a certain something.

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