Advertisement
Chèvre and watercress quiche
Preparation info
- Serves
4-6
- Difficulty
Easy
- Ready in
1 hr 45
Appears in
Published 1998
The rather peppery flavour of the watercress complements the creamy goats’ cheese filling in this recipe. This quiche could also be made as individual tartlets and served either warm or cold.
Ingredients
Filling
Method
- To make the filling, remove the large stems from the watercress, rinse and pat dry with paper towels. Bring 2 litres water to the boil, add some salt and cook the watercress for 10 seconds. Drain, refresh in iced water for 3 minutes, then drain again (see Chef’s techniques). Squeeze out any excess water, then coarsely chop the watercre