Katie QUinn Davies incorporates super smooth Redella cheese in these Irish-style quiches.
- 445g packet Careme Sour Cream Shortcrust Pastry (see notes), thawed
- 4 chat potatoes
- 2 tbs extra virgin olive oil
- 1 small brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 6 Brussels sprouts, trimmed, thinly sliced or 1/2 cup (40g) shredded savoy cabbage
- 4 eggs
- 2 tbs each light sour cream and milk
- 1 tsp Dijon mustard
- 180g round of Redella or other soft-centred washed-rind cheese (see notes), cut horizontally into 4 slices
- 100g baby kale or spinach leaves
- 50g micro herbs (see notes)
- Juice of 1 lemon, plus wedges to serve
- 200g mixed heirloom tomatoes, quartered if large
- Roll out pastry until 5mm thick and grease and line four 13cm loose-bottomed tart pans. Refrigerate for 20 minutes.
- Place potatoes in a saucepan of cold salted water. Bring to the boil over high heat, then reduce heat to medium-high and simmer for 20 minutes or until tender.
- Drain and cool, then cut into 1cm-thick slices. Set aside.
- Preheat the oven to 180C.
- Prick pastry bases with a fork, then line with baking paper and fill with pastry weights. Bake for 10 minutes, then remove weights and paper and bake for a further 5 minutes or until dry and crisp.
- Heat 1 tbs oil in a frypan over medium heat. Cook onion, stirring, for 4-5 minutes.
- Add garlic and sprouts and cook, stirring, for 6-7 minutes until light golden and starting to crisp around the edges. Cool slightly, then divide among pastry shells and top with potato slices.
- Whisk eggs, sour cream, milk and mustard in a bowl. Season, then divide among pastry shells. Top each with a cheese round. Bake for 25-30 minutes until filling is set and cheese has melted.
- Combine kale and micro herbs in a bowl. Whisk together lemon juice and remaining 1 tbs oil, then season. Top the quiches with salad and dressing, and serve with tomato and lemon wedges.