Description
This New Potato, Spring Onion & Montgomery Cheddar Quiche is a delightful savory tart featuring a buttery shortcrust pastry base filled with creamy eggs, tender new potatoes, fresh spring onions, and rich Montgomery cheddar cheese. Perfect for brunch, lunch, or a light dinner, this quiche offers a harmonious blend of textures and flavors, baked to golden perfection.
Ingredients
Scale
Pastry
- 225g plain flour, plus extra for dusting
- 140g cold butter, diced
- 1 tsp icing sugar
- 1 egg yolk
- 3 tbsp cold water
Filling
- 250g new potatoes, peeled, cooked and halved or quartered if very large
- 2 bunches spring onions, sliced
- 250g Montgomery cheddar, diced
- 5 eggs
- 100ml milk
- 200ml double cream
- Salt and freshly ground black pepper, to taste
Instructions
- Make the pastry: Sift the plain flour and a pinch of salt into a large bowl. Add the cold diced butter and rub it into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar, egg yolk, and 3 tablespoons of cold water, then quickly bring the mixture together to form a firm dough. Wrap the dough tightly in cling film and chill in the fridge for 20 minutes to rest.
- Prepare the pastry case: Preheat the oven to 200°C (180°C fan/gas mark 6). Roll out the rested pastry on a lightly floured surface to fit a deep 23cm tart tin. Line the tin with the pastry, then cover with baking parchment and fill with baking beans or weights to prevent rising. Bake for 20 minutes, then remove the paper and beans and bake for a further 5-10 minutes until the pastry is pale and sandy in texture.
- Prepare the filling: Reduce the oven temperature to 160°C (140°C fan/gas mark 2). Spread the cooked and halved/quartered new potatoes evenly over the baked pastry base. Scatter the sliced spring onions and diced Montgomery cheddar over the potatoes.
- Mix the custard: In a bowl, whisk together the eggs, milk, and double cream until combined. Season the mixture generously with salt and freshly ground black pepper.
- Assemble and bake: Pour the egg mixture evenly over the potato, onion, and cheese layers in the tart case. Return the tart to the oven and bake for 40-45 minutes or until the filling is just set and golden on top.
- Cool and serve: Remove the quiche from the oven and place on a wire rack to cool slightly. Serve warm or at room temperature.
Notes
- Resting the pastry in the fridge ensures a more tender and flaky crust.
- Using baking beans during the blind bake prevents the pastry case from puffing up and keeps the sides straight.
- You can substitute Montgomery cheddar with a mature cheddar if unavailable, but Montgomery adds a unique flavor.
- For an extra touch, sprinkle some fresh herbs such as chives or thyme into the filling before baking.
- Ensure the potatoes are cooked but still firm to hold their shape in the quiche.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Quiche
- Method: Baking
- Cuisine: British
Keywords: quiche, Montgomery cheddar, new potatoes, spring onions, savory tart, British cuisine, baking, brunch recipe
