If there’s something I love even more than desserts, it’s got to be cheese. Goat cheese, cheddar, gruyère, feta, halloumi… cheese in all of its forms and textures — I love it so much that I always find a way to have some almost every day. Ask Jon what my favorite meal is and he’ll reply: grilled cheese sandwich. No, it’s not pasta, pizza or even truffle risotto. I just love a good Cheddar sandwich!
So when I stumbled upon Jamie Oliver‘s Goat Cheese Tart my heart skipped a beat. Looking at the ingredients, the soft goat cheese and salty cheddar combined with savory sun-dried tomatoes were enough to send me straight to the kitchen to whip up a mouthwatering lunch. The high number of calories in this dish should have sent me running for the hills…but it failed to keep me away from baking Jamie’s quiche. The result was even more decadent than I imagined!
To make this quiche, you’ll first need a pâte brisée dough. You can always get a store-bought version, but this time I decided to work with one that was homemade and inspired by the Joy of Cooking. Making it yourself gives this quiche an even more amazing taste — the dough is buttery and flaky and goes amazingly well with the rest of the ingredients.
For this recipe you’ll need sun-dried tomatoes — the extra-dry ones that don’t come swimming in oil, if not you’ll end up with a soggy, oily quiche — as well as cheddar, soft goat cheese, egg yolks, heavy cream and chives. This recipe does call for LOTS of cheese — 12.3 ounces to be precise — but hey, it’s a cheese quiche what else would you expect?
Combining sun-dried tomatoes with cheddar cheese made me remember my beloved grilled cheese sandwiches, while the addition of the goat cheese brought an interesting texture and twist to the quiche. For me to barely adapt a recipe is extremely rare, but Jamie Oliver nailed it once again without making me want to change it even just a bit!
Top 5 savormania recipes of last week:
- balsamic chicken breast
- apple and all-bran muffins
- oreo white chocolate truffles
- most amazing chocolate fudge brownies (for the third time in a row!)
- quinoa vegetable salad
- 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
- 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.
- Lower the oven heat to 180°C/350°F.
- 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.
- 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.
- Crumble the goat cheese over the quiche evenly. Top with the other half of grated Cheddar cheese and chives.
- Bake for 10 to 15 minutes, or until the quiche appears golden. Let cool slightly before serving.
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.
How did your goat cheese and sun-dried tomato quiche come out? Share photos of your recipe on Instagram by tagging #savormania