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Baby-marrow & Goat’s Cheese Quiche

  • 6
  • Easy
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Recipe Ingredients

The resident chef and food stylist on SABC3’s Expresso recently launched her fi rst recipe book, Simply Delicious (Struik Lifestyle), in which her culinary career is told through her recipes

PASTRY

  • 210g cake flour
  • 5ml salt
  • 90g cold butter, diced
  • 2 large eggs

FILLING

  • 100g plain goats’-milk
  • cheese
  • 300g baby marrows
  • 3 large eggs
  • 250ml cream
  • 30ml fresh thyme,
  • finely chopped
  • salt and freshly ground
  • pepper, to taste

Recipe Directions

  1. To make the pastry, sift the flour and salt into a bowl, then rub in the butter using your fingertips until the mixture resembles breadcrumbs. Whisk the eggs, then add them, a little at a time, to the flour mixture while mixing with a fork. Add only enough egg to form a soft dough.
  2. Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
  3. Preheat oven to 180°C. Roll out dough on a floured surface and use it to line the bottom and sides of a loose-bottomed round tin or pie dish.
  4. Dock the pastry by piercing it several times with a fork. Line it with baking paper and fill with dried beans or baking beads. Bake the pastry for 25 minutes, then remove the beans and paper, and continue to bake for a further 10 minutes until the pastry is cooked through and golden. Crumble the goats’-milk cheese over the cooked pastry base.
  5. Using a peeler, cut the baby marrows into long, thin strips and arrange these over the cheese. Whisk the eggs, cream, thyme, salt and pepper, and pour this mixture over the baby marrows.
  6. Bake at 180°C for about 25 minutes or until the egg custard has just set. Leave to cool to room temperature before slicing and serving.

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