This quiche recipe, makes for a fluffy tart with the cheese, eggs, sun dried tomatoes and herbs. The crispness of the pastry and fluffiness of the filling compliments each other and makes for a perfect tart.
Ingredients
Pie Dough
- 150 g pastry flour
- 50 g bread flour
- 125 g cold unsalted butter
- 50 ml cold water
- 1 medium egg
- 3 g salt
Filling
- 170 ml whipping cream
- 150 ml milk
- 3 eggs
- Nutmeg to taste (optional)
- Pepper to taste
- Salt to taste
- 50 g sundried tomatoes, sliced
- 80 g ricotta/goat cheese, crumbled and strained
Method:
1. Preheat the oven to 350°F (176°C).
2. Sift together the pastry flour and bread flour. Rub the butter into the flour until the fat is reduced to irregular pea–size crumbs. You can replace pastry flour for all purpose flour if you don’t have any available
3. Mix the water, egg, and salt. Add all at once to the flour mixture. Mix just enough to incorporate. Do not over mix. Transfer the dough to floured table. Cover and chill before rolling.
4. Line one pie plate with the dough. Cut off excess for a smooth, plain, edge. Dust lightly with flour. Cover with another pie plate. Turn pie shells upside down and place on a baking tray. Blind bake until light golden brown, about 15 to 20 minutes. Turn over to remove foil tins. If not quite baked, place back into oven with nothing covering the shell.
5. Whisk together the cream, milk, eggs, nutmeg, pepper, and salt
6. Put the sundried tomatoes and cheese between the pie shells. Carefully, pour the cream mixture over the tomatoes and cheese. Bake until the filling is set, about 40 minutes.
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