As we’re approaching summer season and of course the Jubilee, now is the time that the humble quiche really comes into its own. As you know, I adore a quiche and make them quite regularly on this blog but I’m always discovering different pastries and fillings to make them more diverse. This watercress, feta and red onion quiche is just that. It’s actually a combination I’ve never made before but I shall certainly make it again.
I’m using 2 fluted oblong loose-bottomed tart pans but this recipe would also fit into 1 large (25cm) fluted tart tin.
for the pastry
- 225g plain flour
- 100g salted butter – cold from fridge
- 20g strong cheddar cheese
- 1/2 teaspoon apple cider vinegar
- a little ice cold water to mix
for the filling
- 2 red onions – thinly sliced
- 1 x 80g bag of watercress
- 2 cloves garlic – grated
- 1 x 200g feta – I use the Sainsbury’s Barrel-Aged Feta
- salt and pepper
- 6 eggs
- 150ml single cream
- 4 tablespoons greek yoghurt
MAKE THE PASTRY
Start with the pastry. Place the flour, cheddar and butter into a food processor and whizz till it resembles breadcrumbs. (This can be done by rubbing the fat into the flour with your fingertips.)
Tip the crumbly flour into a bowl and add the apple cider vinegar and a splash of ice cold water. Using a butter knife, start to stir the mixture together and then as it begins to form lumps, go in with your hand. If it feels a little dry or it’s not forming one larger ball, add a splash or two more water.
Once it forms into a ball, knead it in the bowl for a few seconds, then flatten into a disk, wrap in clingfilm and pop in the fridge. It needs to stay refrigerated for at least 2 hours.
make the filling
Sauté the onions in a little olive oil and butter on a medium heat until soft, stir in the finely grated garlic, some salt and pepper, then turn the heat down and give them a full 15 mins to get beautifully caramelised. Stir them often to avoid them getting too burnt.
Turn the onions off the heat, then empty the bag of watercress on top and place a lid or plate on the pan. Allow the watercress to wilt as the pan cools. Set aside.
Beat the eggs, then pour in the cream and yoghurt and beat again. Stir in a little salt and pepper.
assemble the quiche
pre-heat the oven to 170C (fan)
Roll out the pastry on a floured surface and line your tart tin. Prick all over with a fork. Sit the tins on a metal baking sheet.
Crumble half the feta into the bottom of the pastry case, then lay on the onions and watercress. Next, pour over the egg and cream mix and finally crumble over the last of the feta.
Bake for 35 – 40 mins or until the top is beautifully golden.
Set aside to cool for at least 15 mins before serving.
For more quiche ideas, check these recipes out on Dom in the Kitchen.
Eat and of course, enjoy!
It’s the jubilee long weekend coming up soon and for me that means picnics galore. And a picnic without a quiche is a crime! This watercress, feta and red onion quiche is glorious.