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A friend of my parents’ recently made this homemade quiche and my family couldn’t stop raving about it. I asked for the recipe to give it a try myself. The goat cheese in the crust and in the quiche mix makes this quiche truly delicious – a lovely twist on the regular quiche!
1 1/2 cups all-purpose flour
1/2 cup shredded white goat cheddar
1/4 tsp salt
1/2 cup unsalted butter cubed
8 tbsp cold water
1 tbsp vegetable oil
2 sweet red peppers
1 large onion chopped
1 1/2 tsp fresh or dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
1 cup half-and-half cream
1 tbsp all-purpose flour
1/3 cup herb goat cheese
Combine flour, cheese, and salt. Cut in butter with a pastry blender or two knives (that’s what I used!) until mix begins to clump. Add water in 1 table spoon at a time and you can certainly keep adding above the 6 tbsp mark if it is not getting enough moisture. When you have your dough wrap the ball in plastic wrap and chill for about half an hour.
Heat oil over medium heat and cook the onions, peppers, and thyme with the salt and pepper until fully soft. Set aside.
On a floured surface roll out your pastry dough to an approximately 14″ circle. Place dough in your pie plate and use the corners of the plate to remove any excess dough that is hanging over.
Pour your onion and pepper mixture evenly into the bottom of the pie shell.
Combine the egg, cream, and flour in a bowl and whisk together fully. Pour the mixture into the pie shell.
Place in the bottom 1/3 of an oven that is pre-heated to 400 and bake for 15 minutes. Sprinkle the herbed goat cheese on top and return to oven to cook for another 15 minutes. My oven is does not get extremely hot and I found the second cooking was about 25 minutes for me. Watch carefully, the top should be very lightly browned and the egg should not jiggle when you move the quiche. Insert a knife and ensure that it comes out clean.
Let cool for 10 minutes and serve!
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