Baby rocket quiche

Serve this beautiful green quiche with salad for a light lunch or dinner.

  • 55 mins cooking
  • Serves 4
  • Print


  • 1 1/4 cup (185g) plain (all-purpose) flour
  • 125 gram (4 ounces) cold butter, chopped coarsely
  • 1 egg yolk
  • 2 teaspoon iced water
Baby rocket quiche
  • 50 gram (1½ ounces) baby rocket (arugula) leaves, chopped finely
  • 3 eggs
  • 1 egg yolk
  • 3/4 cup (180ml) pouring cream


Baby rocket quiche
  • 1
    To make pastry, process flour and butter until crumbly. Add egg yolk and the water, pulse until ingredients come together. Knead pastry on floured surface until smooth. Cover; refrigerate 20 minutes.
  • 2
    Preheat oven to 200°C/400°F.
  • 3
    Grease shallow 20cm (8-inch) round loose-based flan tin. Roll pastry on floured surface until 4mm (¼-inch) thick. Ease pastry into tin, press into base and side. Refrigerate 20 minutes.
  • 4
    Line pastry with baking paper; fill with dried beans or rice. Bake 12 minutes. Remove paper and beans; bake about 8 minutes or until pastry is browned. Reduce oven to 160°C/325°F.
  • 5
    Sprinkle rocket into pastry case. Whisk eggs, egg yolk and cream in medium jug; pour over rocket. Bake about 40 minutes or until set. Cool.

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