Caramelised Onion & Rosemary Quiche

Caramelised Onion & Rosemary QuicheMe 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

Essential Equipment

  • 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.

Caramelised Onion & Rosemary QuicheBeat the egg with the water & gradually pour it into the food processor whilst it’s still on. Stop when the pastry starts to clump together. If necessary, add a little more water.

Caramelised Onion & Rosemary QuicheTip out onto your work surface & bring together to form a ball. Cover in cling film, flatten into a disc and rest in the fridge for 30 minutes.

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.

Caramelised Onion & Rosemary QuichePeel off one layer of cling film, and using the other cling film layer to help, lift the pastry over your tin & press into the edges. (Cling film on top of course!)

Peel off the cling film, cut away the excess & prick the base all over with a fork.

Caramelised Onion & Rosemary QuichePlace the base into the freezer to chill again for 30 minutes.

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.

Caramelised Onion & Rosemary QuicheAfter about 30 minutes, they should be beautifully golden and soft.

Caramelised Onion & Rosemary QuicheLeave to one side to cool whilst we bake the pastry case.

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.

Caramelised Onion & Rosemary QuichePlace into the preheated oven on the hot baking tray and bake for 15 minutes.

Caramelised Onion & Rosemary QuicheTake out the oven and remove the baking paper & beans. Brush all over with beaten egg white & place straight back into the oven for another 12 minutes until a light golden brown.

Caramelised Onion & Rosemary QuicheLeave to cool for a few minutes whilst we make the filling.

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.

Caramelised Onion & Rosemary QuichePour over the egg mixture until it reaches the top of the pastry case. You may wish to do this after placing the tin in the oven to avoid any spillages.

Caramelised Onion & Rosemary QuicheLastly, sprinkle all over with the gruyere cheese.

Caramelised Onion & Rosemary QuicheWith the oven still at 190°C/Fan 170°C, bake for 25-30 minutes until the cheese on top is bubbling and golden.

Caramelised Onion & Rosemary Quiche

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!

Miss KitchenMason

Egg McMuffin!

Want to surprise your other half with breakfast in bed on Valentines day? Try something different, a home made Egg McMuffin! Yes, home made! It’s not only super easy, it’s delicious too!

What you will need:

  • 2 x English Muffins
  • 2 Eggs
  • 2 Cheese Slices
  • Bacon (Optional)

You will need a special piece of equipment for this one but fear not! They are dirt cheap. They’re called Egg Rings, here’s an idea of what they are on Amazon. I use the metal kind but I’m sure the silicone kind is just as good.

(There is a secret way to make them in a microwave without the need for egg rings, see the end of the post for details)

Cut your muffins in half and pop in the toaster.

Heat a little oil in a non stick frying pan and put in the rings.

Carefully crack the eggs into the rings and pop the yolk.

Wait until its cooked enough to hold its shape then carefully remove the rings and flip over for a few seconds to cook the top.

Then put the eggs in the lightly toasted muffins and top with the cheese slices. If you want a more authentic McDonalds taste then the cheapest cheese slices you can find are definitely the way to go!

These babies are even better when you make them into Bacon & Egg McMuffins. Simply do all the same steps above but fry some bacon and add it right in there. YUM!

You can also make these in a microwave without the need for any egg rings. I personally favour the egg ring method though as the microwaved version can sometimes taste slightly rubbery.

All you need to do is get a microwave safe container in the shape of the muffins, crack an egg in the bottom and pop the yolk.

Set your microwave for 1 minute but open the door after 30 seconds. Check every 10 seconds after this until cooked through.

Make sure to pop any bubbles that crop up in the egg as these have a tendency to explode fairly easily! Not fun to clean up I can assure you.

And there you have it! Super easy, super tasty home made Egg McMuffins/Bacon & Egg McMuffins.

Go forth and be romantic!

Miss Kitchen Mason

Vanilla Crème Brulée with Almond Sacristains

So for pudding I thought I would have another crack at the classic Crème Brulée. I have tried this recipe before but failed miserably. But I am not one to give in easily to defeat! This recipe is another from the Michel Roux Jnr app on the iPhone & here is what you will need:

  • 250ml Double Cream
  • 75ml Full Fat Milk
  • 1 Vanilla Pod, scraped
  • 4 Egg Yolks
  • 50g Caster Sugar + 3-4 tbsp for the topping
  • Almonds, chopped finely
  • Puff Pastry

First you need to preheat your oven to 140°C.

Next, put the cream, milk & vanilla pod (along with the scraped seeds) into a pan and gently bring to the boil. Then cover and leave to one side to infuse for about 10 minutes.

In a large bowl, whisk the egg yolks & the sugar until pale & thick. Pour in the the hot cream mixture & stir well.

Pour into 4 ramekins. Now you are ready to bake them. This is where I tripped myself up before. The recipe says to bake them in a water bath. I didn’t fully understand what this was and therefore my previous attempts failed to set. So what you need to do is put the filled ramekins into a roasting tray and sit it on the middle shelf of the oven. Next, boil the kettle and pour the boiling water into the roasting tray until about three quarters the way up the ramekins. Then you need to cover the tray with foil and bake for about 20 minutes. When out of the oven, to ensure they would set, I actually left the ramekins in the tray with hot water for about 5-10 minutes. When I finally took them out, the mixture had a slight wobble to it. At this point I breathed a sigh of relief. I had done it, I had finally bloody done it, my Crème Brulée had set!!

Leave them aside to cool before transferring to the fridge until needed.

When you are ready to eat, sprinkle a thin, even layer of caster sugar on the tops of the Brulées and caramelise either with a blow torch if you have one, or under a really hot grill.

Next, turn your attention to the Sacristains.

Your oven needs to be at 190°C.

Roll out some puff pastry to about 3mm thick. Brush it with beaten egg and sprinkle with some finely chopped almonds. Cut into strips that are approx 10cm long and 1.2cm wide. Twist them 5 times (with the almonds on the inside) and place on a baking tray.

Bake in the oven until they are golden, this took about 10 minutes for me.

Remove from the oven & dust with a little icing sugar. Serve them still warm with the Brulée.

And there you have it, Vanilla Crème Brulée with Almond Sacristains. I’m over the moon that I managed to make it successfully this time round. It was well worth the effort. It was smooth, creamy & delicate in flavour. Total yumness!!

Hope you all enjoyed my culinary adventures for this weekend, see you all next week!

Miss Kitchen Mason