Recipe: Goats Cheese and Tomato Quiche



For the pastry base

  • 110g Butter
  • 250g Plain flour
  • 80ml Cold water
  • Salt

For the Filling

  • 80g Goats cheese
  • 40g Sunblush tomatoes
  • 20g Watercress
  • 200ml Double cream
  • 2 large eggs
  • Salt and milled black pepper


For the pastry base:

  1. Put the flour and salt in a large bowl and add 110g of the butter cut into cubes.
  2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Work quickly so that it does not become greasy.
  3. Stir in just enough of the cold water to bind the dough together.
  4. Wrap the dough in cling film and chill for 10-15 minutes before using.
  5. Roll out the pastry until it is around 2mm thick. Find a suitable baking mould (1cm diameter x 3-4cm deep), cut the pastry and fill the moulds.
  6. Blind bake using baking beans at 180c for 10-15mins. Remove the beans and cook for a further 5 minutes. Allow to cool on a wire rack.

For the pastry filling:

  1. Whisk the eggs and stir through the cream. Place the watercress and goats cheese into the pastry case.
  2. Add the egg and cream mix and garnish the quiche with 10g of sun blush tomatoes. 
  3. Bake in the oven at 150c for 30-40 minutes until the filling has set.

 Don't fancy cooking? Visit our restaurant at your local Dobbies where we'll be serving up this delicious quiche.