Recipee: La Quiche Chèvre, ideal for summer!
Quiche (like a pie in english) is a really tasty dish.
My french mother has taught me a variety of different recipees around it.
There are many many different versions of it, one being this version of Goat’s Cheese Quiche. It’s easy to make and really nice heated up the next day too!
6 free range medium size eggs
One large “log” of Goat’s Cheese (basically about 250g)
Half a tea cup of full fate milk/full fat cream
Homewade or shop bought pastry
Pinch of Salt and a Pinch of Pepper
When I say easy, I do mean easy.
Break the eggs into a bowl and whisk until they are frothy. It’s important to get some air into this mixture.
Add the milk or cream (your choice, nice or naughty) and continue whisking.
Add the Salt and Pepper and thyme if you like herbs (I think it’s such a great association with the cheese).
Place the rolled out pastry in a flour dusted small but deep pie dish. Dont forget to prick the pastry with a fork before you put anything onto it, so it doesnt bubble with the heat.
Preheat the oven at gas mark 210°C.
Add the egg mixture onto the pastry.
Cut the goat’s cheese into thin (important, so it melts slightly) slices and places randomly onto the quiche. Dont worry if it sinks to the bottom of the egg mixture, it will float back up while baking.
Place into the oven and cook for no more than 20mn, until golden on top and the cheese slices are slightly melted. The inside should not be liquid anymore so use a knife to check that it comes out more or less dry.
Take out of oven and serve hot or cold, both are delicious.
Great for picnics and even your lunch box for workdays!
Bon appetit xxxx