A nice addition for a Sunday brunch, or, combined with a salad and a glass of wine, a lovely summerly dinner. This quiche is worth a try and if you use two small quiche forms, like I did, you can vary the ingredients of the second one and bring a little more choice and variation on the dinner table. The quiche can either be prepared on the same day or one or two days before. In case you would like to make the quiche one or two days before serving it, prepare the quiche as described but then bake it for 10 minutes less than described, let it cool off and put in the fridge. On the day you’ll serve it, take it out and bake it for 10-15 minutes.
I am going to give you exact measurements for the dough, but the measurements for the filling are flexible and depend on personal taste. There is lots of room for experimentation, substitute black with green olives for example, or goat cheese with feta, or lemon thyme with oregano…
For the dough:
1 1/2 cups flour
pinch of salt
1/2 cup butter, diced
1 egg yolk
For the filling:
1/2 -1 cup cream
4 green onions, chopped
1 glass of black olives
7 oz/200g goat cheese
a hand full of fresh lemon thyme
1.) Combine flour, salt, butter and egg yolk. Form a ball and leave to rest for 20 minutes.
2.) Lightly flour a flan tin or quiche pan. Roll out the pastry and line the tin. Chill it for 20 minutes.
3.) Whisk eggs and cream. Stir in goat cheese. Add green onions, olives and lemon thyme. Add a bit of pepper.
4.) Preheat the oven to 400˙F. Pour the filling into the pastry case. Put quiche pan on a baking sheet.
5.) Bake the quiche for 15 minutes, then reduce temperature to 350 F and bake for 20 more minutes.
Leave to stand for 5 minutes before serving, so that the filling can settle and it will be easier to cut the quiche.