Jane Devonshire Recipes

Watercress, Feta and Herb Quiche
Main Course

Jane says... Whenever I make this quiche the smell of the herbs when I am chopping them is so evocative of summer. Its lovely served warm for lunch but also a great picnic dish. However, it does not freeze very successfully. If you cannot get watercress please feel free to substitute rocket.

Serves 4 adults

 

Preheat oven gas mark 6. 180 

You will need loose base tin 20 cm

 

Baking Beans

 

Greaseproof paper

 

50gm spring onions finely chopped

50gm celery finely chopped

15gm butter

5gm mint leaves finely chopped

40gm watercress inc stalks finely chopped

10gm Dill not stalks

100gm strong grated cheddar

100gm feta crumbled and chopped

1egg

200ml of double cream

1 tablespoon lemon juice

Salt and pepper to taste

6 cherry tomatoes cut in half

10 approx pitted black olives.

 

Pastry

1 Roll of ready made shortcrust 

   Or 225gm plain flour

 

110gm butter

 

1 - 2 tablespoon cold water

Method

 

  1. Make pastry. I combine flour and butter in food processor or by hand until a fine breadcrumb then slowly add the water until a ball of pastry that does not stick to the sides of the bowl appears                                                                                  

  2. Blind bake your pastry case for approximately 15 minutes.       (If you are not sure how to do this please Google it. You will find many very well written tutorials there and videos on YouTube to help with pastry and blind baking)                                                                                    

  3. Finely chop spring onions and celery and saute gently in pan until cooked but not coloured leave to cool                                

  4. Finely chop, mint leaves, dill, and watercress I do this all together with a long sharp knife                                               

  5. Combine in a bowl with cheeses and lemon juice, the chopped herbs and the cooled celery and spring onion mixture                  

  6. Add in the eggs and cream and mix all the ingredients together. Season with salt and pepper; I tend to use a little salt as the feta is very salty and be quite heavy handed with the pepper              

  7. Put the mixture into your blind baked pastry case                                                   

  8. Place halved tomatoes onto top for decoration and sprinkle over the chopped olives                                                             

  9. Bake for 30 - 35 minutes or until set and golden and no wobble in the middle                                                          

  10. Remove from oven, leave to cool and serve cold or at room temperature

Jane Devonshire's Watercress, Feta and Herb Quiche
Jane Devonshire's Watercress, Feta and Herb Quiche

© 2016 Jane Devonshire

All Rights Reserved

 

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Phil Howard-Jones - One2OneWebsiteDesign.co.uk 

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