Goats cheese and basil quiche
For the filling
100g goat’s Chevin
12 large basil leaves, washed
4 egg yolks
1 roll ready made puff pastry
1 large (30cm) pie dish, prepared with non stick spray.
Salt and black pepper
Oven to 190 C or 375 F.
Rolls the puff pastry out until it’s about 3mm thick. Line the pie dish with the pastry and put in the freezer to chill.
Whisk the cream and eggs together until you can’t see speck of yolk. Season the custard to taste.
When the pastry hardened up and is nice and cold, break the goats cheese into small pieces and lay out evenly over the pastry. Pour in the custard and then press the basil into it.
Bake for about 30 minutes, or until the filling is just set.
The only thing here is that the basil tends to discolor as it is a fragile herb. No matter, it still tastes great! If you don’t like the idea of funny color basil, replace the fresh basil with pesto. Six tablespoons should do the job.