Quiche Monaco recipe
Everyone should have a great quiche recipe in their repertoire. Quiche is incredibly adaptable and you can vary the fillings depending on your taste and the ingredients you have to hand. This delicious version features wonderful goat cheese and some additional fabulous flavours.
Use your favourite pastry recipe or, which is what I do these days, use frozen. The great thing about quiche is that it can be served as an entree, an appetiser, as part of a luxurious weekend brunch or in a buffet selection. I prefer quiche that is warm but it’s just as good served cold, especially with a fabulously fresh salad.
Goat cheese these days can be bought with additional flavours such as herbs or garlic. It’s a good idea to experiment to find your favourite. We sometimes buy one which is mildly flavoured with honey – that makes a delicious quiche.
Here’s the recipe:
Rating
- Pastry to line 10" pie dish
- 6 shallots, peeled and thinly sliced
- 12 oz. goat cheese
- 4 eggs
- 2 cups half-and-half cream
- 1 tablespoon flour
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- A little olive oil
- Fresh basil leaves
- 1 large tomato, sliced
- Roll pastry and line greased quiche tin or plate
- Refrigerate until required
- Preheat oven to 400 degrees
- Add the olive oil to a skillet and saute the shallots until they are transparent
- Spread the shallots over the pastry
- Spoon the cheese over the shallots so that it is evenly distributed
- Mix together the eggs, cream, flour, nutmeg, salt and pepper until they are well combined
- Add chopped basil leaves, retaining a few for garnishing
- Pour the mix into the pastry shell
- Top with tomato slices
- Bake to 400 degrees for fifteen minutes
- Reduce the heat to 325 and bake for about 35 minutes more.
- Test by inserting a knife - the blade should come out clean
- Remove from the oven,place on a rack and allow to cool slightly before serving.
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