goat cheese and sun-dried tomato quiche
Cuisine: French
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • 1 pâte brisée dough
  • 7 ounces (200g) sun-dried tomatoes without oil
  • ¾ cup heavy cream
  • 4 egg yolks
  • 7 ounces (200g) Cheddar cheese, grated
  • 5.3 ounces (150g) soft goat cheese
  • 7 chives, cut in half
Instructions
  1. Preheat your oven to 200°C/400°F. Remove the pâte brisée dough from the fridge and roll out with a rolling pin to form a circle. Prick the shell gently with a fork and fill with weights before putting it in the oven to make sure it bakes evenly. Bake the shell for 10 to 15 minutes or until lightly golden. Remove from oven and let cool.
  2. Lower the oven heat to 180°C/350°F.
  3. In the food processor, whiz the sun-dried tomatoes until they break into small pieces, about 1 minute. Spread the sun-dried tomatoes over the bottom of the quiche dough.
  4. In a large mixing bowl, whisk the cream and egg yolks. Add half of the grated Cheddar cheese and mix well to combine. Pour the mixture over the sun-dried tomatoes.
  5. Crumble the goat cheese over the quiche evenly. Top with the other half of grated Cheddar cheese and chives.
  6. Bake for 10 to 15 minutes, or until the quiche appears golden. Let cool slightly before serving.
Notes
BARELY ADAPTED FROM: Jamie Oliver's Goat's Cheese Tart
OPTIONS: If you don't like goat cheese, you can always exchange it for more Cheddar cheese. Gruyere cheese also works well in this recipe instead of Cheddar cheese.
Recipe by Savormania at http://www.savormania.com/goat-cheese-and-sun-dried-tomato-quiche/