We are really proud that our Goats Cheese won the coveted 3 Gold Stars at the Great Taste Awards, and this lovely recipe from Harriet Bowles shows it off to perfection.
For the Pastry:
400g Plain Flour
150g Quicke’s Goats Butter, frozen and grated
3½-4 tbsp cold water
For the Caramelised Red Onions:
2 large red onions
½ tbsp oil (Organic Rapeseed Oil works best)
2 tsp light brown soft sugar
Dried thyme and rosemary
1 bulb of garlic (there is spare left over to pop in the freezer for another meal)
For the Quiche Mixture:
250ml extra thick cream
75g Quicke’s Traditional Hard Goat’s Cheese or Traditional Vintage Cheddar
Salt and Pepper for seasoning
1 x 23cm loose bottomed flan tin
Preheat oven to 180-200C. Chop the top off the garlic bulb, wrap in foil and roast in the oven for 45 minutes.
Rub the butter and flour together until it makes fine breadcrumbs.
Add the water slowly until it combines into a dough, which is not too sticky.
Add a few drops more water if necessary.
Wrap in clingfilm and chill in the fridge for 20 minutes.
Finely slice the red onions and add to a frying pan with oil.
Pop on a slow heat and let them sweat down. After a couple of minutes add the sugar and herbs.
Leave to cook down, stirring frequently for a good 10 minutes on a low heat.
When the onions are soften and reduced in size, remove from the heat.
Squeeze out 5 of the garlic cloves from the bulb and chop up on the board, if it is properly roasted you should be able to make it into a paste.
Mix the garlic paste into the cooked onions.
Take the pastry out of the fridge and roll evenly on a floured surface to the thickness of a pound coin, place in the tin and cut off the edges, leave a little spare pastry at the edges.
Blind bake the pastry for 12 minutes.
The pastry will be pale but crispy (this is normal for the pale appearance of goat’s butter). Remove from the oven and allow to cool.
Beat the eggs in a jug and add the cream, milk and seasoning. Stir well.
Add the onions to the pastry case (keep behind a tablespoon of the onions to decorate the top of the quiche or a side salad).
Pour the egg mixture over the onions until they are covered, leaving about 5mm at the top of the pastry case.
Sprinkle the top of the mix with grated cheese, thyme and rosemary.
Bake in the middle of the oven for 20-25 minutes until golden brown on the top.
Serve immediately or allow to cool and serve cold with side salad.