17/05/2026
Driftwood Quiche
A truly delicious tart filled with a rich savoury custard flavoured with our aromatic Driftwood cheese. The pastry is based on the classic pâte brisée shortcrust pastry and, if you can make it with our French-style cultured butter, it will be even better! Try this tart served warm with a salad and a glass of light red.
Serves 4-8
Ingredients
Pastry
150 g plain flour
110 g unsalted butter, cold and diced
30 g Ironbark (or parmesan), finely grated
½ tsp salt
40 ml ice-cold water
5 ml lemon juice
Filling
5 eggs
300 ml cream
180 g Driftwood, cut or torn into fine pieces
Small bunch chives, finely chopped
Salt and ground pepper
Method
Preheat the oven to 200°C.
Place the flour, butter and salt into a food processor and pulse until the mixture resembles fine breadcrumbs. Mix in the Ironbark. Add the water and lemon juice and pulse briefly until the dough just comes together. Turn out, knead lightly, wrap in plastic film and refrigerate for at least 30 minutes.
Grease a 23 cm tart tin. Roll out the chilled pastry into a 26 cm round and line the tin, leaving a slight overhang. Prick the base with a fork, line with baking paper and fill with baking weights or dried beans. Blind bake for 15 minutes, remove the weights and paper, then bake for a further 5 minutes until pale golden.
Turn the oven to 220°C.
Break the eggs into a bowl and mix with the cream. Add the chives and season with salt and pepper. Fold in the Driftwood. Pour into the pastry case.
Bake for 30 minutes or until golden.
