May 14, 2018

Happy Monday! Who's excited for a fresh start to a new week?
With the weather picking up, we thought it was time to crack open the family recipe book and get making our favourite spring/summer recipes.

Something we absolutely love in the warmer weather is a quiche! It's a fresh and delicious meal, and is perfect for when the sun is out. Our favourite quiche to make is this is this extremely tasty goats cheese, bacon and new potato quiche. We're HUGE lovers of goats cheese, and that paired with the salty bacon makes for the most delicious quiche you will ever eat. 
If you don't believe us - or even if you do - then you better grab yourself some goats cheese and get your bake on... 


1 roll pre-rolled shortcrust pastry (or shortcrust pastry case)
1lb 2oz new potatoes
10 rashers bacon, streaky or otherwise
2-3 basil leaves, roughly torn
5oz goats cheese, crumbled into chunks 
(we usually throw in a bit more because we love it!)
3 eggs
140ml double cream
2floz milk

Pre-heat the oven to 190ºC fan, and lightly grease your tin with butter. Line the tin with the pastry, leave a little to hang over the edge. This will be cut off after the pastry has been cooked to make sure it doesn't shrink. 

Prick the base with a fork and then bake blind for 18 minutes. You can do this using baking beans or rice on top of greaseproof paper inside the pastry. Baking it blind first means that hopefully there should be no soggy bottoms!

Once baked, removed from the oven and then brush with egg whilst hot to seal the pastry before filling. Reduce the heat of the oven to 180ºC fan.
Meanwhile, cook the potatoes for around 8-10 minutes or until just tender. Allow these to cool slightly before slicing thickly. 

Roughly chop 8 of the bacon rasher and fry in a small pan over a medium heat until the bacon begins to crisp. 
Mix the potatoes with the fried bacon and basil leaves, and then arrange in the pastry case. Crumble the goats cheese into large chunks and then scatter evenly over the filling. 

In a small bowl, beat together the eggs, cream and milk. Season with salt and pepper and then pour carefully over the filling. Make sure to leave a small gap, around 1 cm from the top to make sure the filling won't overflow in the oven. Roughly chop the leftover 2 rashers of bacon and arrange over the top of the quiche.

Bake in the oven for 45-50 minutes, until the filling is just risen and set in the centre, and the bacon on top is crisp and browned. Remove from the oven and leave to cool in the tin.

Serve warm or cold with fresh salad. 
Sisters tip: savoury rice, or cous cous is also a very delicious pairing with this quiche!

We really hope you liked reading this post, please let us know if you have a go at making this quiche or even just put it on your recipe list for summer!

Make sure to follow us on Bloglovin'Instagram and like our Facebook page 'Sharkett Sisters'! and we will see you next time! 

Lots of love, 
Antonia and Imogen x

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