Oh I wish this picture was pretty as the quiche really was! Thankfully this was the last day with the Christmas lights up in the living room window which prevented me from taking my pretty pictures, LOL. Still, I hope it shows just how flakey, tasty and fabulous this quiche was.
I served it for tea for my mother-in-law Lorraine, along with my roasted butternut squash soup and rich white dinner rolls with thyme. Not something I would make every day because it is time intensive but for a special occasion? Perfect!
I began making Roger Mooking’s Goat Cheese Quiche by roasting three HUGE shallots slathered in olive oil and sprinkled with salt and pepper the day before we were getting together for tea. I love how they end up popping out of their skins and filled my home with astounding roasted onion aroma. So yummy!
I decided to use my food processor to make the dough. I have never put so much butter into a crust before, half a pound! I put the butter, flour and salt in the food processor and pulsed until the butter was broken apart but still had chunks in it. Then I slowly added ice water, gradually while pulsing until it looked like this:
I could tell that there was enough moisture in there that the dough would come together and not be too dry or wet. I gathered it into a ball and wrapped in plastic wrap and put in the fridge to chill overnight since I made this part of the recipe the day before as well.
Roger’s recipe makes enough pastry for a flan tin with removable bottom. I had more than enough dough for my pie plate. I wanted to use the excess crust for another recipe so I trimmed it right along the edge of the pie plate, leaving no overhang, and wrapped the dough and kept it in the fridge.
This recipe calls for blind baking so I had to prick the bottom of the crust with a fork…
… covered it in aluminum foil and added brown rice that I never eat to weigh down the crust. Beans would work better because they are heavier but this is what I had. It still puffed up a little but no big deal.
Brush some of this mixture on the pie crust and then put back in the oven until golden brown.
Add goat cheese, shallots and top with egg mixture and bake until done. It took a little longer than 30 minutes for mine to be totally cooked through.
Again, I wish this looked as pretty as it really was but fluorescent lighting is the bane of existence for all food photographers. By the time this was finished it was very dark outside, no light left in my kitchen. The good news? What a hit it was! We loved it and so did Lorraine. One of the flakiest crusts in the world but with all that butter, it had better be!
I cut a disk of the leftover dough and used it to finish off these individual chicken pot pies for dinner last night and again, super flaky and buttery!
Time intensive but super flavourful, this is my favourite kind of recipe… totally worth the effort. I give this recipe five out of five wooden spoons.
I love quiche too!! I never know what to serve it with, but soup sounds delicious!
Debra She Who Seeks says
I didn’t even know that shallots came that huge!
Ms. WhitePlates says
I love quiche! Funny it was time consuming, it’s one of my go-to recipes when I’m crushed for time. I suppose the roasting of the largest shallots in the world would definitely add some time! By the way, I’ve been watching copious amounts of True Blood recently and I don’t really want to talk about what the shallots resemble. 😉
Ooo, last thing (I won’t give away all my secrets!), I always use an oil crust for quiche. Holds up to it and if you’re feeling lazy you can press it into your pan.
Suzie Ridler says
It was perfect with soup! I know, those shallots are ridiculously large, I had to chop them up a bit, crazy! Roasting them took a little time but so worth it. Oil in the crust sounds like a great option, thanks!
Anna C says
Susie, great job on the quiche. Unfortunately, I think I’m the only person in the western hemisphere who dislikes goat cheese. I would have to use another type of cheese in the recipe.I do however love the use of roasted shallots in the quiche.
That sounds so perfect to me. I love shallots and goat cheese and flaky pastry so I’d have been in heaven!
This quiche sounds divine, simple ingredients yet so elegant. Even with your lighting issues, it still looks pretty, bright and quite tasty, perfect with soup and tea.
This looks delicious Suzie! I’m so happy to see that you posted about it and liked it, I’m eager to try this one too! If it’s anything as good as his chicken wings, I’m sure it’s great!
YUM! Wow – that really looks amazing 🙂 I love shallots, and don’t cook with them very often. I’ll have to give it a try! (The pastry looks much like the pie dough I learned to make in a cooking class here.)