Spring Quiche with Pesto Salad


For the shortcrust pastry:
(You can also use shop bought)

  • 225 g plain flour, sieved
  • 100 g Connacht Gold Pure Irish butter,
  • cold and diced
  • Pinch of salt
  • 3-4 tbsp cold water 

For the Quiche:

  • 2 tbsp Connacht Gold Pure Irish Butter
  • 200 g rashers chopped into small pieces
  • 1 leek finely chopped
  • 8-10 cherry tomatoes
  • 1 garlic clove crushed
  • Handful of spinach
  • 3-4 fresh basil leaves
  • 100 g red cheddar cheese grated
  • 100g mozzarella cheese
  • 30g Parmesan cheese
  • 250 ml Connacht Gold Fresh Cream
  • 150ml Connacht Gold Milk
  • 3 eggs
  • Salt and freshly ground pepper

  • Rocket lettuce to garnish


  • Preheat oven to 200C/180C fan/ gas 6
  • First make the paste, or use shop bought.
  • Sieve 225 g plain flour into a large bowl and rub 100 g butter in with your fingers, mixing well until it looks like breadcrumbs.
  • Grabbing a handful of mixture and feeding it through your fingertips helps with this process.
  • Stir in a pinch of salt and add 2-3 tbsp of cold water, add more water if required but don’t let the dough get too wet.
  • Knead the dough on a floured surface until it comes together into a smooth ball.
  • Cover with cling film and refrigerate for 30 minutes before using.
  • Brush a 23cm/9” flan tin with a little butter and ease the pastry onto the base.
  • Press the pastry into the corners.
  • Allow the pastry to fall over the sides as it will shrink a little in baking.
  • Line the pastry base with baking paper and fill with baking beans and bake for If you do not have baking beans you can use rice or dry pasta.
  • Remove baking beans and baking paper and bake for an additional 10 minutes
  • Trim the pastry edges with a knife to tidy it up.
  • Heat 2 tbsp olive oil in a frying pan over a medium – high heat. 

For the Quiche:

  • Add the butter to a pan and fry the chopped leek, garlic, tomatoes for 3-4 minutes before adding the spinach and basil and cook for an additional 2 minutes.
  • Fry or grill the rashers until golden and chop into small pieces.
  • Combine the cream, milk and three eggs and mix in a jug.
  • Arrange the tomato’s, leek, garlic, spinach and basil in the base of the pastry dish and sprinkle the cheeses evenly all over the top.
  • Pour the cream and egg mixture into the quiche, making sure it is evenly poured all over the contents.
  • Season with salt and freshly ground pepper.
  • Bake for 40 minutes until golden.
  • Garnish with some rocket lettuce tossed with a little olive oil and Parmesan cheese. 

Pesto Pasta:

  • 200g cooked pasta of choice, combined with 150g green pesto, garnish with 30g Parmesan cheese and a handful of pine nuts.


Below you will find a wide selection of recipes that you can make with our delicious Connacht Gold products. Please use the menu selection to find exactly what you’re after.

Chef Adrian

Adrian Martin is an Irish chef brought up in County Cavan, Ireland. He trained in some of Ireland’s most renowned restaurants including MacNean House and Michelin Star restaurant, Bon Appetite in Malahide where he was head of Pastry.

Sarah Battle

Sarah lives in the beautiful West of Ireland with her husband and their 5 kids. She began her blog in 2019 to showcase her passion for home improvement and decor and now uses her platform to showcase snippets of daily family life, baking tips and interior inspiration.

Sarah Butler

Sarah is a Cookbook author from Co. Mayo. After 20 years working as a Graphic Designer her career curved into cooking during COVID.

She has since published three cookbook and now works full time as a food influencer teaching her simple, homecooked recipes with a focus on reducing food waste and making cooking and baking fun!