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


Sesame Seed Bagels

Sesame Seed BagelsContinuing my quest to explore the world of bread, I stumbled upon a recipe for bagels in my copy of the Bread Revolution cook book. It’s never even crossed my mind to make these but then I do love a good bagel for lunch! So here is what you will need to make 9 bagels.

  • 500g Strong White Bread Flour
  • 10g Fine Sea Salt
  • 7g Fast Action Yeast
  • 250ml Cold Water
  • 45g Honey
  • Sesame Seeds

Preparing the DoughIn a stand mixer with the dough hook attached, mix together the flour and salt. Then add in the yeast & mix again. Make a well in the centre and add in the water and the honey. Mix on low for a minute or two until the dough comes together then mix on medium for about 5 minutes or until you can stretch the dough quite far without it breaking. It should still be quite firm though.

If you are doing it by hand simply knead for about 10 minutes or until the same result is achieved.

Place in a lightly oiled bowl, cover and leave to double in size – this should take about an hour.

1st Proving - the start

1st Proving - the endWhen the dough has doubled in size, knock it back on a clean work surface. (in 90° turns, fold the outside edge inwards until all the air bubbles are popped.)

Divide the dough into 9 equal portions. I found it easier to weigh them rather than second guessing!

Roll each piece into small tight balls and leave to rest for 5 minutes.

Resting the DoughFlour a baking sheet and leave to one side. Flatten each ball with the palm of your hand then carefully tear a hole through the middle and widen each one, still keeping the circular shape. Dust with flour and place on the baking sheet. Cover with a damp cloth and leave to prove again for 30 minutes.

2nd ProvingMeanwhile, get a large roasting tray and half fill it with water. Bring it to the boil on the hob then reduce to a simmer. Also, preheat your oven to 200°C/Fan 190°C.

In two batches (depending on the size of your roasting tray, maybe more) carefully drop the bagels into the simmering water leaving enough room for them to spread slightly. Cook for 2 minutes on each side.

First CookingThen place them on a baking tray lined with baking/parchment paper. Whilst they’re still still wet, top with the sesame seeds (if using.) Place them straight into the preheated oven for about 15 minutes until they are a deep golden colour.

Ready for the OvenRepeat the process with the remaining bagels.

Sesame Seed BagelsYou could easily change the flavour of the bagels by either leaving them plain instead of using sesame seeds, or you could top them with onion seeds, poppy seeds or even some sea salt. They are easily adapted to anyone’s tastes and obviously you can fill them with anything you like!

I thoroughly enjoyed baking these and I honestly think I will make them again.

Hope you enjoyed this week’s post my lovelies.

Miss KitchenMason