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Ready to roll shortcrust pastry, thawed if frozen
6 eggs
100 ml milk
100 g sour cream
120 g goat’s cheese
80 g blackberries, cut in halves
2 tsp fresh thyme leaves
Salt & pepper
1Pre-heat oven to 180°C/160°C fan assisted.
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
🍳🥚🧀Mushroom , Bacon & Cheese Omelette!🧀🥚🍳
Lovely for Breakfast, Lunch or Brunch! A quick & easy to make omlette is a perfect treat! Using Bord Bia – Irish Food Board Quality Assured Eggs & Bacon from Simply Better at Dunnes Stores collection and finished with fantastic Extra Mature Drinagh Cheese!



RTÉVerified account @rte 18 minutes ago
Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb, Nom, Nom. Check out the recipe here: https://www.rte.ie/lifestyle/recipes/2017/0301/856327-nevens/ …, via @rtefood.


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Maple cinnamon-infused butter atop golden Belgian waffles makes any breakfast memorable. https://kerrygoldusa.com/recipes/belgian-waffle-breakfast-board/
