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


Chocolate & Vanilla Pudding!

With all this calorie counting, not only do I get cravings for eating treats and puds, I get cravings for baking too! I severely miss baking cakes, biscuits & puddings when I’m on a diet. There are very few things I find as therapeutic.  That’s why I was over the moon when I found this recipe. This will blow your mind ok… it is less than 100 calories!

Yes you heard me. It’s a chocolate pudding that will satisfy both your baking cravings & your chocolate cravings and it’s a ridiculously low 98 calories per serving! It’s from a book called 500 Best-ever Recipes: Chocolate; this is what you will need to make 3 puddings (easily doubled):

  • 175ml of 1% Milk
  • 1 tbsp Cocoa Powder
  • 1 Egg, seperated
  • 1 tsp Vanilla Extract
  • 1.5 tbsp Caster Sugar
  • 1/2 tbsp Gelatine Powder
  • 1.5 tbsp Hot Water

Put the milk & cocoa powder into a heavy based pan and stir until boiling.

Beat the egg yolks with the sugar & the vanilla extract in a bowl until pale yellow and smooth.

Slowly pour the milk into the egg yolk mixture, stirring well. Then pour back into the pan and, over a gentle heat, stir constantly until thickened and smooth.

Take the pan off the heat. Put the hot water into a small bowl/jug and add the gelatine to it. Stir until dissolved then add to the milk mixture and stir well. Allow to cool until it looks like it’s almost setting.

In another bowl, whisk the egg white with electric beaters until soft peaks form.

At this point the recipe says to fold the egg whites into the milk mixture but I honestly think it would have been easier the other way around, nevertheless, they still turned out lovely.

Pour the finished mixture into 3 moulds or ramekins then chill them in the fridge for an hour or so until set.

When you are ready to eat them, you can either run a knife around the edge, dip the moulds in hot water quickly and turn out onto a plate OR you can just be lazy like me and eat it out of the ramekin. My way also means less pots to wash, win-win.

I was pleasantly surprised at how chocolatey this was considering it only has 1 tbsp of cocoa powder in it. It’s very much like a mousse consistency, light and airy.

It definitely satisfied both my chocolate cravings and my insane need to bake. And seriously, only 98 calories?? Frickin awesome!

If you are on a diet & enjoy cooking, you would be mental not to try this recipe. Similarly, if you think dieting is for nutters and just want a delicious chocolate pudding, you would also be mental not to try this recipe!

Happy baking peeps!

Miss KitchenMason

Cottage Pie!

Today was Mothers Day and I had my Mum round for dinner. I thought I would keep it simple and go with a classic, cottage pie. I found this beaut of a recipe on the BBC Good Food website. This recipe is lazy Sunday cooking at it’s best! Here is what you will need to make enough for 4-6 servings.

  • 600g Minced Beef
  • 1 Onion, finely chopped
  • 3 Carrots, chopped
  • 1 Garlic Clove, finely chopped
  • 1.5 tbsp Flour
  • 1/2 tbsp Tomatoe Purèe
  • Red wine/Rosè Wine, small glass (optional)
  • 425ml Beef Stock
  • 2 tbsp Worcester Sauce
  • 1 Bay Leaf
  • Thyme, Sprig


  • 900g Potatoes
  • 110ml Milk
  • 1 tbsp Butter
  • 100g Strong Cheddar
  • Ground Nutmeg

First, brown the mince in a large frying pan and set to one side. Then put a little oil, the onion & carrots into the pan and cook over a low heat for about 20 minutes until softened.

Add the garlic, flour & tomato purèe and cook for 2 minutes.

Put the beef back in the pan then add the wine (if using) and cook for a minute or two. Add the stock, thyme & bay leaf. Season with salt & pepper and bring to a simmer, cook uncovered for 45 minutes. Until all the liquid turns to a thick gravy that coats the meat.

Whilst the meat is cooking, put the potatoes in a pan of cold water & season with salt. Bring to the boil and cook until soft. Also, preheat your oven to 200°C.

Put the potatoes in a big bowl and add the milk, butter, 3 quarters of the cheese & season to taste with salt, pepper & nutmeg. Mash until smooth & well blended.

In a large dish, put the meat evenly along the bottom and top with the potato mixture. Sprinkle with the rest of the cheese.

Put into the oven for 25 minutes, until the top is a lovely golden brown. Serve with vegetables.

This really was tasty. I am not generally a huge fan of this dish but I thoroughly enjoyed it! Delicious, good, honest food.

I’m pleased to say that my lovely Mum enjoyed it too. Win win!

I actually made a Japanese Cheesecake for pudding but it went slightly wrong. The taste however, was lovely so I will be attempting it again and sharing (hopefully) a more successful attempt with you!

Here is a teaser pic for you in the meantime.

So what did you guys do for your Mum on Mothers Day? Or were you all still nursing hangovers from St Patrick’s day? Haha.

Until next time kids!

Miss KitchenMaason


It’s pancake day on Tuesday, yay! They’re super simple, super easy and you can put whatever toppings you like on them! Sweet or savoury, pancakes make for a delicious breakfast, dinner or pudding!

I consulted a good old fashioned kitchen must have for this one, the Be-Ro book. Here is what you will need to make about 8 x 17cm ø pancakes.

  • 100g Plain Flour
  • Salt, pinch
  • 1 Egg
  • 250ml Milk
  • Butter (for cooking fat)

Sieve the flour into a large bowl, mix in the salt then make a well in the centre.

PancakesAdd the egg into the middle, mix with a whisk and gradually stir in half the milk until all the flour is fully incorporated and there are no lumps.

Slowly whisk in the rest of the milk. You should end up with a consistency like single cream.

PancakesTip! I poured the batter into a jug, making it easier/less messy pouring into the pan.

Melt a small knob of butter in a pan, then add enough batter to cover the bottom. (Swilling the pan around until the liquid almost stops moving.)


PancakesWhen golden brown underneath, if you’re daring – flip it, or if you’re boring like me turn over with a large spatula.

PancakesWhen it’s cooked and golden brown on both sides, slide onto a plate and top with whatever you like!

My favourite savoury filling has to be crispy bacon with cream cheese and chives…



The Mr loves his Nutella and squirty cream but this has to be my best ‘sweet’ concoction to date. Layers of pancake, creme patisserie, crumbled home made choc chip cookies and more chocolate chips. All topped off with some good ol’ squirty cream. YUM! (And a little sickly… but more YUM!)
PancakesYou really can let your imagination run wild with pancakes as there are so many different filling ideas out there! Whether it’s savoury or sweet, American or British, I hope you all have a fantastic Pancake Day!

Until next time my lovelies.

Miss KitchenMason

Frothy Cocoa Milkshake Thing!

This recipe comes from a book my other half found called Waste Not Want Not. It’s really simple, really quick and really tasty! Here is what you will need to make 4 half pint glasses. (Or 2 pint glasses if you’re feeling greedy!)

  • 10 Large Ice Cubes
  • 500ml Milk
  • 3tbsp Cocoa Powder
  • 3 tbsp Honey

Put the ice cubes in a blender and pour the cold milk over the top.

Sprinkle in the cocoa powder followed by the honey. I actually used more than the 3tbsp of honey stated in the recipe as the cocoa powder I used was quite rich and I have quite a sweet tooth!

Then blend on a low to medium to start with, then at top speed until no more ice cubes are visible.

Et vous voila, frothy cocoa milkshake thing!

My other half said that this was lovely (as did I) but would also be good warm… I may have to try this at some point! Obviously minus the  ice cubes.

And there you have it. A really quick & simple pud/drink. And if you used low fat milk… quite a low calorie treat in these horribly diet ridden months following Christmas!

Hope you all had a wonderful Christmas & New Year!

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

Bacon, Cheese & Chive Scones!

And yes, to me, it’s Scones not Scons!

So my Mum mentioned the other day that she wondered why I didn’t make anything savoury for her to eat. Hint hint – not much! Haha. My Mum isn’t like me, in the sense that I have a MASSIVE sweet tooth and she doesn’t. So when my brain can only think of sweet thinks like cookies & cakes, I asked her what she had in mind. She said cheese scones. Something I haven’t made before. But I have to admit I liked the idea. I mean, I’ve made normal sweet scones before, just not savoury scones. So I started looking on Foodgawker & came up trumps with this beauty of a recipe! It’s from Linda at Lemon Drop.

Makes approx 18

What you will need:

  • 450g Flour
  • 1 tbsp Baking Powder
  • 1tsp Salt
  • 1tsp Pepper
  • 110g Butter, grated
  • 150g Strong Cheddar, grated
  • 1.5 tbsp Chives, dry (3 tbsp if fresh)
  • 10 Bacon slices, cooked crispy & chopped small
  • 300ml Milk
  • 1 Egg & 2 tbsp Double cream for glazing

Preheat your oven to 200°C & line baking tray with baking paper.

In a really large bowl, sift in the flour, then add the baking powder, the salt & pepper and the butter. Mix together with a fork until everything is evenly distributed.

Next, add in the cheese, chives & bacon. Again, mix with a fork until evenly distributed.

When everything is mixed well, start to add the milk a little at a time, still mixing with a fork. Once all the milk has been used it should form a sticky dough.

On a lightly floured surface, gently pat down the dough to about 1cm thickness. Then fold the dough in half and pat down to 1cm thickness again. Do this a few times but on the last time, leave the height at about 2cm.

Next, using either a cookie cutter or a glass, cut out your scones & place them on the prepared baking tray. And don’t throw the leftover dough away, just re-mould it and cut out some more until you aren’t left with any dough.

Beat the egg in a bowl along with the double cream & brush on the tops of the scones. Then put a dent in the tops of all the scones before they go in the oven for about 15 minutes.

And there you have it! Savoury cheese, bacon & chive scones. I must say they are pretty delicious. Especially sliced in half with a bit of real butter on them.

Although I must make a confession.  Mine didn’t rise so well. And now I know why. Those of you who read the Honey I’m Comb post will remember that I had a little issue with the use by date on my bicarbonated soda whilst making honeycomb. Erm, yeah… same thing with my baking powder! It sort of went out of date in January. Whoops! Silly me. this problem has since been rectified and I’m such a muppet for letting it happen again! What a plum.

Anyhoo… that’s my midweek munchies satisfied.

Thanks for reading and I will see you all at the weekend when I am going to be attempting Teriyaki Chicken.

Miss Kitchen Mason