Goat’s Cheese and Watercress Quiche

SERVES 6

1 sheet of frozen shortcrust pastry, thawed

100g watercress, roughly chopped

2 large eggs

150ml milk

150g soft goat’s cheese, remove the rind and cut into chunks Salt and black pepper 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4.

2 Gently unroll the pastry and place in a greased quiche dish. Make sure to fill the edges of the dish, although take care not to tear the pastry. Prick the base with a fork, then line with some parchment paper and fill with ceramic beans (or uncooked rice). Bake for 15 minutes until lightly golden, then remove from the oven and set aside.

3 Heat a frying pan over a medium heat and put the watercress in the pan. Allow to cook for 2-3 minutes until it has wilted slightly.

4 Beat the eggs and milk in a bowl and add the watercress and goat’s cheese. Season with salt and pepper.

5 Pour the filling into the quiche base and bake for 25-30 minutes, until it is firm to touch and golden. Allow to rest before serving.