Serves 6 – Recipe provided by Sebastien Redde (Pfeiffer Wines Trainee 2005)
“Copied as faithfully as my memory served” Robyn Pfeiffer
Ingredients
Shortcrust pastry
5 eggs
900gms – 1 kg goats cheese
750ml creme fraiche
Handful of chives, chopped very finely
Salt and freshly ground black pepper
Method
Line tin with shortcrust pastry. Prick bottom with a fork. Cut Goats cheese thinly and place on bottom.
Beat eggs with salt, pepper and chives. Mix in creme fraiche and pour on the top of the cheese. Bake 30mins at 200˚C.
Serve with a chilled glass of Pfeiffer Riesling.
