Brie and Watercress Quiche

Homemade Quiche is a Gourmand family favourite, my pastry skills do leave a lot to be desired.  I am determined to improve in the future!

As a small child, Mini Gourmand would always be willing to try new things but it seems that with age comes a fussy nature and often a refusal to try things that she assumes she won’t like.

One way to combat a fussy child I have found is to disguise items with other stronger tasting foods which works 9 times out of 10!

I lined my baking tin with my pastry, filled with baking paper and baking beans and blind bakes for 15 minutes.  The pastry case was left to cool while I prepared the filling.


1 thinly sliced onion

1 tablespoon of vegetable oil

100g Watercress (Washed)

200g Creme Fraiche

2 Eggs

150g Brie

Cook the onion in the oil on a low heat until soft and golden, Stir in the watercress until wilted.  Leave the mixture to cool.

Chop the brie into small cubes and place over the bottom of the pastry case.

Whisk the Creme Fraiche and eggs in a bowl and season well, add the onion and watercress to the liquid and pour into the pastry case.

Bake in a preheated oven 180C for 30 minutes until set.

I sliced some new potatoes to make fritters and served the Quiche with a green salad.

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