A Quiche with Goats Cheese and Basil

Bad quiche is an anaemic affair, soggy pastry holding together an eggy centre usually punctuated with some limp pieces of ham.

But, the humble quiche can be so easily made into something rather special with a bit of effort. This recipe contrasts crisp, buttery pastry with a soft, creamy centre cut through with some caramelised onion, salty goats cheese, basil and kale. Alternatively try smoked salmon with blobs of salty cream cheese and some snipped dill; pea, spring onion and courgette or the classic Lorraine, but make sure your bacon is good and crispy.

A Quiche with Goats Cheese and Basil

Ingredients

For the pastry:

200g plain flour
250g cold unsalted butter, cubed
1/2 tsp salt
3-4 tbsp cold water

For the filling:

2 small red onions or 1 large, finely sliced
30g butter
Dash of balsamic vinegar (optional)
1 large handful of chopped kale
200g (approx) goats cheese log (with rind), sliced into rounds
generous bunch basil, chopped

5 egg yolks
4 eggs
500ml whipping cream
salt and pepper

Its all in the pastry so try making your own, but all butter ready made is a decent alternative.
Put the butter, flour and salt in a food processor and blitz until it looks like fine breadcrumbs. (This can also be done by hand). Then slowly add in the water, pulsing after each addition, until the pastry starts to come together. If it is still too crumbly, add in a little extra water.

Lightly knead and bring together into a ball, cover in cling film and put in the fridge for at least half an hour.

Meanwhile, melt the butter in a wide pan and soften the onion gently until it becomes sticky and sweet this can take around 20-25 minutes, towards the end splash in a little balsamic and cook a little longer, this will enhance the sweetness. Blanch the kale for 1-2 mins in a pan of boiling water, drain and set aside.

Preheat the oven to 180C.

After half an hour, take the pastry out of the fridge, and roll out on a floured surface as thinly as possible. Line a loose bottomed metal tart tin, with the pastry, press into the sides with a spare piece of pastry and cut off the edges with a rolling pin.

Put back in the fridge for a further 15 minutes. This will help to stop the pastry from shrinking when its cooking. Then, put a sheet of baking paper on top of the pastry, pour baking beans over the top and bake blind for 15-20 minutes or until golden brown.

Remove the baking beans, and put the pastry case back in the oven for about 5-10 minutes to ensure it is crisp.

For the filling, whisk together the eggs and cream and season well with salt and pepper.

To assemble, scatter the caramelised onions, kale and basil evenly over the base of the pastry. Top with the rounds of goats cheese and carefully pour in the egg and cream mixture, making sure not to spill any over the edge as this can result in soggy pastry.

Cook for 30- 40 minutes until golden and just set in the middle.