This was my first time to take part in the Irish Foodies Cookalong and I was fierce excited about!! I have been on a major quiche and goats cheese buzz recently, so I mixed my two summer loves and decided that it would be Vegetable and Goats Cheese Quiche with Basil Pesto made with walnuts and Pecorino Romano. This was the first time that I had made quiche and the first time I made pastry without the supervision of me mammy. So I had everything crossed and was hoping for the best
I first made the pesto with:
1 cup of Basil leaves
1 handful of walnuts
1/2 cup grated pecorino romano
good glug of olive oil
1 clove of garlic
Blend the basil leaves and walnuts together in a food processor.
Add the grated Pecorino and clove of garlic
Add in the olive oil and blend until it reaches a nice consistency.
For the quiche you will need:
A few tbspns of cold water
1 large zucchini
1 red bell pepper
1 orange bell pepper
200g Goats Cheese log
25g sieved flour
Salt/pepper/seasoning of choice
Preheat the oven to 180 degrees celcius.
Begin making the pastry. Sieve the flour. I used Country Farm’s Organic, unbleached flour.
Cut the butter into small cubes and add into the flour cutting it through the flour to mix it well.
Use the knife to mix the flour and butter.
Begin to gently rub the flour and butter through your fingers, lifting it up to incorporate air into the mixture.
Keep yourself and the mixture cool to avoid letting the mixture warm up and become greasy.
Sprinkle the water over the flour. Using your knife to bring it all together.
Sprinkle flour onto a flat surface and roll out your dough.
Leave it to rest for 15-30 minutes.
Grease your baking tray in the meantime and when the dough is ready you can line the tray with it.
Bake in the oven for 20 minutes.
While the pastry is baking you can start the filling.
Heat the butter in a saucepan and add in your vegetable. Allow them to brown slightly and become soft.
Pour in the milk and cream and tip in the flour. Let it form a nice saucy consistency.
Beat in the eggs in and season with salt and pepper.
Simmer for a few minutes.
Take the pastry out of the oven and allow to cool for a few minutes.
Tip the vegetable/egg mixture into the pastry shell. Cover evenly.
Cover this with goats cheese and sprinkle over some pepper and nutmeg if you like.
Place on the middle shelf of the oven for 45 minutes.
When the quiche is ready, take it out and let cool for a few minutes.
The end result was amazing. The crust was rich and buttery. The goats cheese was so beautifully crumbly and gave the quiche a really nice edge and browned to perfection. It went so well with the pesto and I added a tomato and rocket salad for an extra bite!