2Gently roll the shortcrust pastry out over a 20cm loose-bottomed quiche tin. Press pastry into the tin and then trim away excess pastry. Chill in the freezer for about 10 minutes.
3In a large bowl or jug, whisk together eggs, milk, sour cream and a generous pinch of salt and pepper.
4Slice goat’s cheese then cut each slice into quarters.
5Pour egg mixture into chilled pastry then evenly distribute the goat’s cheese and halved blackberries. Sprinkle with thyme leaves.
6Carefully transfer to the preheated oven and bake for 30-35 minutes, until quiche is set around the edges and has lost its glossy top but there’s a slight wiggle in the centre.
7Leave to cool for about 15 minutes before enjoying warm. Can also be served cold
A beautiful breakfast is a simple way to brighten up a midweek morning! This porridge includes 200ml milk, providing 31% of the recommended daily intake of calcium and also contains protein, B vitamins, iodine, phosphorus & potassium
Toastspiration! Bored of the being in a rut with your toast routine, print up this toast recipe and leave it in your kitchen so you can always be inspired to pimp up your toast!
Toast will never be the same!
Shelina x
Shelina Permalloo, Master Chef 2012 winner
Spread the set honey over the toast then add the coconut yoghurt and then layer over the slices of mango, pomegranate seeds, lime zest, mint and a squeeze of lime juice.
Our delicious Banana Chocolate Smoothie Bowl contains the perfect amount of sweetness and will definitely leave you wanting more #DelMonteFreshProducehttps://bit.ly/3LQXicg