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


Ham & Cheese Pie!

This weekend I had the Parents come to stay. I wanted to cook something simple but tasty & wholesome. I have made this ham & cheese pie a few times before and each time it went down a storm! So I thought it would be perfect on this occasion. I got the recipe from the Michel Roux Jnr app on my iPhone. Here is what you will need:

  • 375g Puff Pastry
  • 1 Egg, beaten
  • 50g Mature Cheddar, grated
  • 150g Gruyère Cheese, grated
  • 600g Cooked Ham (Good quality!)
  • 25g Butter
  • 25g Flour
  • 150ml Milk
  • 50ml Cream
  • Salt, Pepper, Nutmeg

Preheat your oven to 200°C.

First you need to make the béchamel sauce. Melt the butter in a pan until it foams, then add the flour and cook over a low heat for about 4-5 minutes stirring continuously. Don’t allow it to colour. Next, gradually whisk in  the milk & cream and bring to the boil. It should be quite thick. Season with a little salt but quite generous amounts of pepper & nutmeg. Leave to one side to cool completely. Cover it with a buttered piece of greaseproof paper to stop a skin from forming.

Next you need to roll out the pastry. On a lightly floured surface, roll out half the pastry in a rough circle about 24cm in diameter. Then roll out another circle about 26cm in diameter. Wrap this larger one up and keep cold in the fridge.

Place the 24cm circle of pastry on a baking sheet. Brush the edges with beaten egg then put a spoonful of the béchamel sauce in the middle. Spread it out with the back of a spoon within 3-4cm from the edges. Sprinkle on some of the grated cheeses and then put a slice of ham on top. Rinse and repeat until all the ingredients are used up.

Take the larger circle of pastry out the fridge and lay on the top of the pie. Press down firmly on the edges to seal & trim neatly. Brush the whole pie with beaten egg. At this point, if you want to decorate by scoring with the back of a knife, you can do. I chose to do a simple leaf pattern. Make a hole in the centre at the top of the pie to allow steam out. I cannot stress how important this hole is. I have had this pie explode in my oven before because the hole was too small and closed up during cooking. You have been warned!

Bake in the centre of the oven for 30 minutes. Then reduce the temperature to 180°C and bake for another 15 minutes. When removed from the oven, allow to stand for at least 20-30 minutes before cutting into slices.

I love this recipe. It’s really homely & really tasty! Although there is a bit of prep work involved, you can get all of this done before your guests arrive and be free to enjoy your evening without stressing about the cooking.

Once again, it went down a treat. Hope you guys will give it a go, I promise if you do… it will become a firm favourite as it has done in my household!

Miss Kitchen Mason