In the UK we do love a quiche, it’s great picnic food along with a scotch egg, pork pie and some Pimms. I make these on a regular basis so expect to see some more on the blog in future. On the Great British Bake Off, there seems to be a snobbery towards having super fine pastry but personally I like a nice thick pastry as long as it’s cooked properly and no ‘soggy bottom’ as they say in the show. When I complained to a colleague about no longer being able to eat pork pie as I don’t eat meat but I love the pastry he said ‘You are so Northern’ so maybe it’s a Northern thing. I went a bit overboard on making the pastry as my tin is quite deep (5cm) and I had some leftovers. I would go for 250g flour to 125g butter if I was doing it again which I will put below. Typically with pastry you want to go with half fat to flour. Goat and date cheese is my own combination. That’s the beauty of quiches – you can pretty much put whatever you want in them.
Serves 8 – 12
- 125g unsalted butter
- 250g plain flour
- 2 egg yolks
- cold water – about 30ml
- pinch salt
- 150g goat cheese
- 130g stoned dates
- 4 eggs plus 2 egg yolks
- 300g crème fraiche
1.) Chop up the butter into cubes and add to a mixing bowl. Measure in the flour and add a pinch of salt.
2.) Rub the butter into the flour with your fingers until it turns into breadcrumbs.
3.) Crack the two egg yolks into a bowl and beat with a fork then add the egg to the pastry,
4.) Mix a little with a wooden spoon then gradually add the water. Mix with a spoon until it looks like it will hold together then bring it together into a ball with your hands. Only add the water you need to bring it together. Squash the ball of pastry into a disc, wrap with clingfilm and put in the fridge. Refrigerate for at least 1 hour.
5.) Preheat the oven to 180 degrees C.
6.) Lightly dust a surface and a rolling pin with flour. Roll out the pastry and line a 20cm tart tin. Use a bit of pastry to push the pastry into all the corners. This will help it to not shrink down the side as it bakes. Put parchment paper over the pastry and drop in some baking beads.
7.) Bake for 15 minutes. Take out the oven and remove the baking beads and paper. Bake for another 10 minutes.
8.) While the pastry is baking, make up the filling, beat the eggs and add the crème fraiche. Slice up the goat cheese and chop up the dates. Dot the sliced goat cheese around the pastry and sprinkle over the dates. The pastry does tend to puff up a bit in the middle and I got a bit impatient and pushed it down to put the filling in. Pour in the egg/crème fraiche combination.
9.) Bake for about 40 minutes until the middle is set and golden brown. You should be able to test it with a fork and it will come out clean.