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Tenderstem and goats’ cheese quiche


Serves: 8
timePrep time: 40 mins
timeTotal time:
Tenderstem and goats’ cheese quiche
Recipe photograph by Kris Kirkham

Tenderstem and goats’ cheese quiche

Serve warm with new potatoes (Jersey Royals would be perfect), and salad leaves tossed with a lemony dressing

Serves: 8
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
530Kcal
Fat
36gr
Saturates
21gr
Carbs
33gr
Sugars
4gr
Fibre
3gr
Protein
17gr
Salt
1.2gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

For the pastry (or use 1 x 500g block shortcrust pastry)
  • 300g plain flour
  • ½ tsp fine sea salt
  • 150g cold butter, diced
  • 40g grated Parmesan or vegetarian alternative
  • 1 medium egg, separated
For the filling
  • 2 bunches of spring onions, trimmed
  • 1 tsp olive oil
  • 1 x 200g pack Tenderstem broccoli
  • 125g soft goats’ cheese
  • 400ml single cream
  • 4 medium eggs, beaten
  • 1 tsp Dijon mustard

Step by step

Get ahead
Make and bake the tart case the day before. Leftovers keep for 1-2 days in the fridge.
  1. Start by making the pastry. Rub the flour, salt and butter together with your fingertips (or pulse in a food processor) until the mixture looks like breadcrumbs. Stir in the Parmesan and a grind of black pepper. Beat the egg yolk with 2 tablespoons cold water and add to the mixture. Bring together with a knife, adding a little more water if needed, then shape into a ball by hand. Pat out into a disc, wrap and chill for at least 30 minutes.
  2. Roll out the pastry on a floured surface and use to line a deep 23cm loose-based tart tin, pressing the pastry into the grooves, then trimming off the excess. Prick the base with a fork and chill for a further 30 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
  3. Line the tart case with a piece of crumpled baking paper and add baking beans or rice. Bake on a tray for 15 minutes, then remove the paper and beans, and return to the oven to cook for a further 5-10 minutes until the pastry is pale gold, crisp and dry. As soon as it comes out of the oven, brush with the lightly beaten egg white to help provide a leakproof seal to the pastry. Reduce the oven to 180°C, fan 160°C, gas 4.
  4. For the filling, toss the spring onions with the oil to coat and griddle for 4-5 minutes, turning regularly, until tender and slightly charred. Set aside on a plate to cool slightly. Meanwhile, add the Tenderstem to a pan of salted boiling water, return to the boil and cook for just 2 minutes. Refresh in cold water, drain well and pat dry on kitchen paper. Cut off the bottom half of the stems and chop these roughly. Scatter in the base of the tart case, along with half the griddled onions.
  5. Put half the goats’ cheese in a bowl and mash with a fork to soften, then gradually mix in the cream, followed by the eggs, mustard and seasoning. Pour half the mixture into the tart case, still on its tray, then add the Tenderstem florets and the rest of the spring onions. Dot on the remaining goats’ cheese and transfer to the oven, then carefully pour in the rest of the egg mixture. Bake for 45-50 minutes until set, but still with a slight wobble to the filling. Serve warm rather than hot.

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