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Sundried Tomato, Basil and Goats Cheese Quiche

Posted by Kady O Connell on

Sundried Tomato, Basil and Goats Cheese Quiche

The recipe for the quiche pastry is an extract from my soon-to-be-launched cookbook, Behind the Half door - Stories of Food and Folk. It is the easiest recipe in the world for pastry. No kneading, no blind baking, no effort at all! Keep an eye out for the book coming soon to Taste Ireland!


  • 125ml milk
  • 125g Kerrygold butter
  • 2 cups self-raising flour
  • 4 eggs
  • 3/4 cup milk
  • 3/4 cup cream
  • 3 tbsp semi-dried tomatoes
  • 3 tbsp goats cheese
  • 1 tbsp basil, chopped
  • 1 tbsp parmesan, grated
  • sea salt and cracked black pepper
  • loose base quiche tin, similar to this


  1. To make the pastry, melt the butter and milk over a low heat in a saucepan. 
  2. Once fully melted, leave to cool. I add the mix to a bottle and then run it under a cold tap to speed up the process.
  3. Preheat the oven to 200 degrees.
  4. Add the flour and mix. Press the mixture into the quiche tin, making sure the base and sides are fully coated and there are no 'holes' in the pastry.
  5. Sprinkle the base with the goats cheese and sundried tomatoes.
  6. Mix the eggs, milk and cream. Season with salt and pepper and add the basil.
  7. Top the pastry with the egg mix, making sure it does not go over the top of the pastry at the sides.
  8. Bake for 10 minutes, then turn the oven down to 180 degrees.
  9. Bake for another 30 minutes. Remove and sprinkle with parmesan. Leave to cool slightly before serving.

Self-confessed food fanatic Kady O Connell has immersed herself in the foodie world of Sydney for the past four years. Originally from Limerick, she now lives in Bondi working with the top food bloggers and authors in Australia. She specialises in design, cookbooks, recipe development and food photography and lives and breathes food. Kady will be sharing a new recipe with us each week based on nutritional and tasty flavours.