Goat Cheese Quiche
A delicious quiche with red onion, olives and garlic
150 g butter
300 g plain flour
Pinch of salt
1 Tbs water
1 package goat’s cheese
1 red onion
2 cloves garlic
Lots of oregano
250 ml half cream or single cream
50 ml milk
Whisk the salt into the flour. Cut cold butter into the flour and cut into the flour with a pastry cutter or two forks until it looks like coarse crumbs. Add the water and quickly mix until the pastry comes together in a ball. Put the pastry in a plastic bag and let it rest, preferably in the fridge but as cold as possible, for at least one hour. If you are in a hurry, you can skip this step and it will still be good.
Shape the pastry into a roll and lay it in the Omnia Pan. Press the pastry roll thinly across the bottom and up the sides.
Dice or crumble the goat’s cheese. Chop the onion and olives and mince the garlic. Stir together. Sprinkle the mixture evenly around the Omnia Pan.
Beat the eggs and oregano together. Add cream and milk. Pour the mixture in the Omnia Pan and sprinkle with a little ground paprika for a lovely colour. Bake at the lowest heat for about 1 hour.