As my daughter said “it’s been ages since we had a decent quiche!”.
Not something I cook a lot, I guess it is not on the low fat radar and still considered a bit of a treat in our house. There is nothing like a decent quiche with delicious, short pastry and a melt in the mouth filling.
This one was particularly delicious for Easter with a side salad.
Ingredients:
Pastry:
250g plain flour
125g butter
60ml iced water
Filling:
5 large onions, sliced thinly
Olive oil
6 eggs
½ cup cream
pinch salt
115g soft goats cheese or goats curd
fresh thyme leaves
Ingredients:
- For the caramalised onion, heat olive oil in a large, heavy based, non-stick frypan and saute onions. Start on a medium heat until they start to break down and then drop to a lower temperature. Cook until they turn a light, golden brown and all the sugars are released from the onions. This can take up to an hour and a half. Stir frequently so they don’t catch on the base of the pan. This can be done up to two days before and stored in a covered container in the fridge.
- For the pastry, blend the flour with the cold, cubed butter in a food processor until the flour looks like breadcrumbs. With the motor running add the cold water through the feed tube until the dough just starts to come together. You may need a couple of teaspoons more water. Remove from the processor and knead lightly together. The dough should be soft but not sticky and just come together. Wrap dough in plastic wrap and refrigerate for at least an hour.
- To assemble the quiche: Roll out the pastry thinly. This quantity made 2 x 35x10mm rectangle tins or one large round quiche.
- Line the pastry with baking paper and rice or baking weights. Bake on Fan forced @ 160°C for 15 minutes. Remove paper and weights and return to the oven for about another 10 minutes until the pastry is cooked, lightly browned and shrinking from the edges of the tin.
- In a large jug whisk the eggs, cream and seasonings together. Spread the cold, caramalised onion onto the pastry base. Add a reasonable amount, you don’t have to use it all but make sure there is enough for a generous layer. Pour over the egg mixture, break the goats cheese evenly over the top, sprinkle with thyme leaves and bake Fan forced @ 160°C until the filling is set, about 15-20 minutes. If you have one deeper quiche use Conventional oven without the fan as it is a more gentle heat.
Slice into generous pieces and serve warm with a side salad.
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