Funny how the word quiche conjures up something slightly dispiriting; replace with the ‘tart’ and suddenly my mouth is watering. Which is unfair, as the classic quiche Lorraine is a wonderful thing if properly made.
There are those that claim not to be able to make pastry and it is true that there are excellent ready made shortcrusts on the market which will work extremely well with this recipe. But actually, it is really incredibly easy to make your own and will always be that little bit better. Also there is the added advantage of being able to add herbs, cheese, mustard or even nuts. You can use wholemeal flour if that is your thing but the important thing is to keep everything cold and not overwork it. It also needs to be thinly rolled out and whilst I am lucky enough to have an aga, those who don’t really will need to blind bake their pastry case before adding the filling. It will otherwise remain fairly raw on the base and that is the last thing you want.
In order to keep my pastry as thin and under control as possible I roll it out between two sheets of clingfilm. It makes it so much easier to handle. If you are blind baking make sure you leave a little overhang of pastry all the way around the tin. If you don’t, the pastry may shrink in the oven and there won’t be space for your filling.
I always seem to have leeks and fennel in my fridge. They are two of my favourite vegetables and both are so versatile. They combine beautifully here in this classic tart, lovely together with the goats cheese and parmesan. I have a huge oregano bush in my garden and so use that a lot. I have learnt over the years that oregano has much more flavour dried, but you just have to use a lot of it if it is fresh; it really is delicious but any herbs would work well.
Always use a metal tin. It will conduct the heat through so much better and it also helps to have a baking tray hot in the oven ready to cook your tart on – that will ensure a properly cooked base.
We enjoy this with a fennel and grapefruit slaw.
125g plain white flour
50g butter (cold, cut into small cubes)
35g parmesan cheese
1/2 teaspoon English mustard powder
1 small egg
Large pinch sea salt
1 walnut sized knob butter
1 tablespoon rapeseed/light olive oil
1 medium onion
1 clove garlic
1 large leek
1 small bulb fennel
50g fresh oregano, finely chopped
75g soft goats cheese
100ml whole milk
100ml double cream
1 whole egg
2 egg yolks
Sea salt and black pepper
20g parmesan cheese
First make the pastry. I always make mine by hand but you could use a food processor.
You will need a fluted loose bottomed tart tin (metal) 23cm wide and 2 1/2 cm deep.
Put the flour into a bowl and add the salt. Whisk well to break up any lumps. Add the butter and rub in using your fingertips until it resembles breadcrumbs.
Add the parmesan and mustard and stir to combine. Whisk the egg and add about two thirds of it. Using a knife, cut and fold until you have clumps of pastry forming. You may need to use a little more of the egg, depending on how big it is. Keep any leftover egg as you will need it later. It will take a few minutes but this cutting with a knife will help keep the pastry light. Once it has combined (it must not be sticky) knead very briefly until it is a smooth ball. Put into a plastic bag and chill for at least half an hour in the fridge.
Make the filling. Chop the onion and finely slice the leek and the fennel, discarding any part that might be tough or fibrous. Heat the oil and butter and add the vegetables. Add half of the finely chopped oregano. Sauté very gently over a low heat until softened. Add the rest of the oregano. Season well and put into a bowl to cool.
While your filling is cooling, take your pastry out of the fridge. Roll it out thinly and line your tart tin. If you have an aga you can skip this step but if not, blind bake the pastry at 180c. You will have to line it with baking paper (easiest to scrumple this up first) and add baking beans. Prick all over with a fork. After ten minutes or so remove the baking beans and allow the base to turn a light golden. Allow to cool.
Whisk the egg, egg yolks, milk and cream together and add lots of seasoning. Grate in half the parmesan. Spread the cooked vegetables into the tart case. Add little chunks of the soft goats cheese. Pour over the cream/egg mixture and top with the rest of the parmesan and then bake in an oven at 190c for about minutes until just set and a light golden colour. It should still wobble but be cooked through.
Leave to sit for a few minutes before serving, or allow to cool and eat at room temperature.