Goat’s cheese and spring onion quiche

Goat’s cheese and spring onion quiche

At Home with Ben
Mark Roper

Who said real men don’t eat quiche? It makes a great summer lunch, served with a simple salad and your favourite relish.



Quantity Ingredient
500g strong flour, plus extra for dusting
1 teaspoon sugar
1 1/2 teaspoons salt
375g butter
1/2 teaspoon white wine vinegar
1 egg yolk
100ml milk


Quantity Ingredient
2 tablespoons olive oil
1 leek, peeled, washed and chopped
3 bunches spring onions, peeled, washed and chopped
1 garlic clove, finely chopped
freshly ground black pepper
150ml thickened cream
285g crème fraîche
6 eggs
2 tablespoons grated parmesan
1 tablespoon chopped tarragon
240g soft goat’s cheese


  1. To make the pastry, combine the flour, sugar and salt in a large bowl. Rub in the butter until the mixture is the texture of coarse breadcrumbs. Add the vinegar, egg yolk and milk and combine. Wrap in plastic wrap and refrigerate for at least 1 hour until firm.
  2. To make the spring onion filling, heat the olive oil in a saucepan over medium heat and cook the leek and spring onions for about 10 minutes, until soft but not coloured. Add the garlic and season with salt and pepper. Leave to cool.
  3. Preheat the oven to 180°C. Combine the cream and crème fraîche. Beat in the eggs and add the parmesan. Season to taste.
  4. On a well-floured sheet of baking paper, roll out the pastry to about 1 cm thick. It needs to be large enough to line a 25 x 7 cm deep springform cake tin. Lay the pastry over the tin and gently work it in. Don’t worry about the extra bits hanging over the edge; they’ll drop off while cooking and keep the pastry in place.
  5. Line the inside of the pastry-lined tin with baking paper and fill with split peas, rice or other baking beans. Blind bake the pastry for about 20 minutes, or until the pastry is dry but not coloured. Remove the beans and paper and return the tin to the oven for about 5 minutes, until the pastry is a light golden blond colour. Remove from the oven and allow to cool.
  6. Reduce oven to 160°C. Combine the spring onion filling with the tarragon and spread half the mixture on the bottom of the pastry case. Crumble over half the goat’s cheese, add the remaining spring onion filling and top with the rest of the goat’s cheese. Pour over the cream mixture.
  7. Bake the quiche for around 1 hour, then cool completely. To serve, trim off the pastry edges and remove from the tin.
At Home with Ben
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