With Spring comes the promise of finer weather, lighter evenings and more opportunities for alfresco dining, which we love! A lunchtime picnic perhaps (we’re big picnic fans, no surprise there!), or maybe an evening meal in the garden enjoying the last few rays of sunshine before it sets.
Of course, that isn’t quite what we experienced over the weekend – eating al fresco isn’t really an option in a hailstorm is it?! Thanks for that Storm Katie.
But I’m certain fairer weather is on the way, so with that in mind, I thought I would share my recipe for Goat’s Cheese & Red Pepper Quiches. These are perfect for a light evening meal outside, served warm with a side salad. Or they work wonderfully as a robust savoury to take on a picnic and are just as delicious eaten cold.
- 200g plain flour
- 100g butter
- pinch of salt
- 6-8 tbsps water
- 1 red bell pepper
- 2 cloves of garlic
- half a red onion
- 1 goat's cheese log
- 3 large eggs
- 100ml milk
- olive oil
- To make the pastry, rub the fat into the flour and salt until the mixture resembles breadcrumbs. Add water to form a soft dough. Wrap in clingfilm and leave to rest for 30 minutes.
- Finely chop the red onion and fry for 8-10 minutes until softened.
- Chop the red pepper into 3cm pieces, toss in olive oil in a roasting tin with the garlic and 1tbsp of thyme. Roast for 15-20 minutes at 180c, until soft.
- Line 8 pie tins using the shortcrust pastry. Prick with a fork and place on a baking tray. Blind bake at 180c for 10 minutes.
- Remove the pastry from the oven and fill the cases with the fried red onion.
- Remove the peppers from the oven and mash the garlic. Add a spoonful of the pepper and garlic mix to each pastry case.
- Slice the goat's cheese log into 8 pieces and add one piece to each quiche.
- Beat the eggs together with the milk. Pour the mixture into the quiches to within about 1cm of the top of the pastry case. Sprinkle thyme on top of each quiche.
- Bake in the oven at 180c for 20-25 minutes, until the egg is firm to the touch.
- Enjoy these quiches warm with a salad, or eat them cold on a picnic. They really are the perfect food for alfresco dining.
Let me know if you try them – I’d be thrilled to see your photos or hear how yours turn out! Why not pin my recipe to try later, when the sun decides to make an appearance!