It’s time for goats’ cheese again, people! I realise I’ve been going a bit mental on the goats’ cheese lately (well, just last week, but that’s still twice in a row) but it’s just so delicious! It makes everything instantly better. It’s been used too much in restaurants off late and everyone’s getting a bit tired of it, I realise that. But it’s just so good. I can’t not use it. Plus, I had some left after last week’s pancake-fest, so I had to use it up somehow.
Now that we’re on it, I’ve got a funny story about goats’ cheese. A friend of mine recently pointed out something pretty grim. Employing maieutics best she could, she made me see the sinister side of goats’ cheese:
“Goats’ cheese has got this reputation that vegetarians love it, that it’s all they ever eat. But it’s actually one of the least vegetarian friendly products. How do you think goats produce milk? What do they need to do first in order to start producing milk?”
“Create offspring, I guess.”
“Exactly. And how many of the kids in a litter will be female, you think?”
“And the other half, the bucks, the ones that won’t be able to produce milk, what do you suppose they end up doing?”
Turns out it’s not necessarily kebab that the little bucks end up as – a lot of them are apparently shipped to Spain, where goat meat is more popular than in the UK. But many of the bucks are killed at birth and burned, which is a dead shame, not only because goat is delicious.
Anyway, now that you know that, you can go out to buy goats’ cheese and feel nice and guilty about it. And then you can have this courgette and goats’ cheese quiche which will make you feel lots better.
For a small, 2 person starter or 1 person main quiche, you will need:
- half a slab of puff pastry
- 1 courgette
- some leftover goats’ cheese – about 100 gr will be enough
- a clove of garlic
- 3 eggs
- some cream or milk (either works, but don’t add too much milk or it’ll remain too wet)
- a few sprigs of fresh thyme
- salt and pepper
- some butter to grease your cake tin or whatever you’re using
Grease your cake tin. Roll out your slab of puff pastry to the right size, then put it in the cake tin or springform or whatever.
Slice the courgette and the garlic up and spread the slices evenly on the pastry. Then crumble the cheese over the courgette and sprinkle over the thyme leaves.
Beat the eggs and add some salt and pepper and a dash of milk or cream. Pour this over the courgette, then stick it in the oven for about half an hour.