Me and the Mr love a good quiche. It’s proper comfort food but not like the Winter kind… more a spring/summer kind. Nothing beats it when you’re out on a picnic or enjoying an evening meal in the garden. It’s perfect for lunch, dinner, packed lunches or even the dish you take to your friend’s Summer BBQ! Always guaranteed to be a hit, it’s also a fantastic fridge clearer. You can pretty much chuck any leftovers into a quiche & it will still taste great! This particular combination was one I came across over at The Chefscapades blog and I couldn’t resist trying it out.
So here is what you will need to make 1 x 8″ quiche:
For the Pastry *
- 250g Plain Flour
- 125g Unsalted Butter, cold & cubed
- Pinch of Salt
- 1 Egg
- 1 tbsp Cold Water
- 1 Egg white, beaten for glaze
For the Filling
- 2 Large Onions
- 1 tbsp Butter
- 90ml Milk
- 90ml Double Cream
- 2 Eggs
- 1 tbsp Fresh Rosemary, chopped
- 50g Gruyere Cheese, grated
- Salt & Pepper
- 8″ Round, Fluted, Loose Bottomed Tin
- Food Processor
* You can, of course, buy your pastry & prepare/bake in the same way as below.
To make the pastry, dump the flour, butter & salt into a food processor & blitz until it becomes like fine breadcrumbs.
I like to roll my pastry out in-between 2 sheets of cling film because if you roll it out on lots of flour, you can upset the balance of ingredients & potentially ruin your pastry.
So, roll out your pastry into a rough circle approx 2 – 3 mm thick and big enough to cover the base & sides of your tin.
Peel off the cling film, cut away the excess & prick the base all over with a fork.
Preheat your oven to 190°C/Fan 170°C and place a baking tray large enough to fit your tin on into the centre.
Meanwhile, you can crack on with the onions.
Peel and slice the onions as finely as you can and melt the butter in a large, non stick frying pan over a low heat.
Add in the onions & cook, stirring often so they don’t catch on the bottom.
Now your prepared case is sufficiently cold, scrunch up a large piece of baking paper, (not greaseproof as that will stick!) place over the pastry and cover with baking beans or rice.
In a jug, add in the milk, double cream, eggs, chopped rosemary & a very generous amount of salt and pepper to season.
Lay the caramelised onions over the base and spread out evenly.
Essentially, this is a glorified cheese & onion quiche. I tell you what though, it’s totally worth the extra effort! Me and the Mr enjoyed this with some sweet potato chips and it barely touched the sides! A definite winner in the KitchenMason household and one that I will definitely be making again/playing about with over the Summer months to come.
I hope you enjoyed this week’s post my lovelies, until next time!