AVOCA’s Goat Cheese & Crispy Sage with Onion Marmalade & Rosemary Quiche is the perfect dish for entertaining over the festive period. This buttery pastry has seasonal flavours in every bite, perfectly balanced with the sweetness of the onion marmalade and the fresh aroma of rosemary incorporated throughout. It is sure to be a crowd pleaser this Christmas.
This recipe is from Avoca’s new cookbook AVOCA at Home. The perfect gift for food-lovers and home cooks, Avoca at Home spreads the love of home cooking and of sharing indulgent, comforting, delicious food. Readers can expect a mix of Avoca classics, exciting new dishes, and tips on how to recreate the Avoca experience at home with simple, accessible, and delicious recipes. AVOCA at home retails for €27.95 can be purchased in store or at www.avoca.com
Ingredients (Makes 8 to 10 slices):
For the basic quiche filling:
- 5 large eggs
- 4 large egg yolks
- 250ml cream
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
For the shortcrust pastry:
- 225g plain flour
- 150g butter, chilled and diced
- ½ tsp fine sea salt
- 1 to 2 egg yolks
- a small splash of coldwater, if needed
For the filling:
- 1 tbsp rapeseed oil
- 12g fresh sage leaves
- a pinch of fine sea salt
- 150g shop-bought onion marmalade
- 170g goat cheese, crumbled
- 1 or 2 sprigs of fresh rosemary, finely chopped
- Preheat the oven to 160°C.
- Heat the oil in a small frying pan over a medium to high heat.
- When the oil is nice and hot, add the sage leaves and fry for only a few seconds, until they turn crisp and dark green.
- Gently remove them from the pan with a fork (be careful, as they’ll have turned brittle now), transfer to a plate lined with kitchen paper and sprinkle with salt.
- Allow to cool, then chop.
- Spread a layer of onion marmalade all over the bottom of the quiche.
- Scatter the goat cheese, rosemary and fried sage evenly over the base.
- Place the tart tin or quiche dish on a baking tray (to make it easier to transfer the quiche to the oven), then pour over the basic quiche filling.
- Cook in the oven for 45 minutes, until the eggs are firmly set and the quiche is golden.
- Allow to cool in the dish on a wire rack for 30 minutes.
- Using a sharp knife, carefully cut the rough pastry down to the edges of the dish.
- Cut into wedges and serve warm or at room temperature.