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

Butterscotch Tart

Butterscotch TartWhen most people think of school dinners, they think of all that horrifically congealed, stodgy cack they were served as a child. Me? I only think of one thing… butterscotch tart. I absolutely adored this pudding when I was in school. Before I left, I  even went as far as to ask a dinner lady for the recipe! It was on this scrappy little bit of paper that got mislaid over the years. I honestly thought it was lost forever & that I would never again taste the amazingness that is butterscotch tart…

Until one day, I was being nosy at my parents house (as you do) and to my surprise, found the scrappy bit of paper with the recipe on it! It was a little on the vague side but nothing I couldn’t work out if I put my mind to it. And believe me, I was very determined.

So without further ado, here is what you will need to make a 20cm/8″ tart.

For the Pastry

  • 250g Plain Flour
  • 125g Unsalted Butter, Cold/Cubed
  • Good pinch of Salt
  • 2 Eggs, Beaten
  • Cold Water

For the Filling

  • 175g Unsalted Butter
  • 175g Golden Caster Sugar
  • 175g Plain Flour
  • Pinch of Salt
  • 1 tsp Vanilla Extract
  • 1 tsp Butterscotch Essence/Flavouring
  • 110ml Semi Skimmed Milk

Essential Equipment

  • 20cm/8″ Loose Bottomed Tart Tin

To make the pastry, put the flour, cubed butter & salt into a food processor & blitz briefly until it resembles fine crumbs. (If you don’t have a food processor, put the ingredients into a large bowl and rub between fingers & thumbs until the same result is achieved.)

Butterscotch Tart

Butterscotch TartThen add one of the beaten eggs and a little cold water. Blitz again briefly until it just starts to come together to form a dough. (Or mix together with your hands.) Add a little more cold water if you need to but don’t make it too wet.

Butterscotch TartTip the dough out and gently/briefly knead together into a ball. Place into some clingfilm, flatten into a disc and refrigerate for a minimum of 30 minutes.

Butterscotch TartPreheat your oven to 190°C/Fan 170°C.

Once the dough is chilled, place between two pieces of clingfilm and roll out a circle to a thickness of about 2-3mm.

Butterscotch TartPeel off one layer of clingfilm then carefully (cling film side up) lift and drape over the loose bottomed tart tin. Press the pastry down firmly into the base & sides. Try not to trap any air underneath.

Butterscotch TartFold the sides down over the edge of the tin and press to “cut off” the excess pastry.

Butterscotch TartRemove the cling film & excess pastry then pierce all over with a fork.

Butterscotch TartLoosely cover with cling film and pop into the freezer for 10 minutes. This should stop the butter from melting too quickly and, therefore, the sides from shrinking too much.

Scrunch up a large sheet of baking paper (NOT greaseproof paper as that will stick) and place into the tart case. Fill with baking beans or rice and bake in the preheated oven for 15mins.

Remove from the oven, take out the beans & baking paper. Brush the pastry all over with the 2nd beaten egg and pop back into the oven for a further 10-12 minutes or until golden brown. Allow to cool completely before adding the filling.

Butterscotch TartTo make the filling, in a very large saucepan – melt the butter and the sugar together over a low heat. Stir until the sugar has dissolved.

Butterscotch TartAdd in the flour and cook, beating vigorously with a wooden spoon, for 2-3 minutes. You just need to ‘cook out’ the flour so it doesn’t taste chalky.

Butterscotch TartIf the mixture starts to split & butter leaks out, don’t panic – all is not lost!

Tip the mixture into a large mixing bowl and add in the salt, vanilla, butterscotch & milk. Beat until smooth and thick. To start with, it will feel like it just won’t come together, but keep going, it will.

If you’re mixture split & you’re having a hard time bringing it together, pop it all into a food processor and blitz on high until smooth and thick. It will be fine I promise.

Butterscotch TartWhen the pastry case is completely cooled, pour the filling in and allow to set at room temperature for at least 30 minutes to an hour. It should be able to just hold it’s shape when cut.

Butterscotch TartIf memory serves me correctly, the traditional (and my personal favourite) way is to slice & serve with warm custard. Although, custard is definitely something I do NOT remember being nice in school! Steer clear of those horrible powders & premade versions though. Go on, do this tart proud and make some from scratch. There’s nothing better than home made vanilla custard!

With my first bite into this tart, it took me straight back to my school days. I would get so excited when this was on the menu that I would just skip dinner and have two desserts instead! That beautiful, soft & gooey butterscotch filling on a gorgeously golden pastry crust. Just, yes. A thousand times yes!

I hope you enjoyed my nostalgic post this week my lovelies, until next time.

Miss KitchenMason

Bacon, Onion & Parmesan Tart!

This week’s culinary adventure comes from a book called Baking Bible. It’s got loads of really handy tips about equipment, measuring etc and makes for a very interesting read if you have the time. Oh yeah, and it has tons of really nice recipes! I spied the recipe for bacon, onion & parmesan tart and thought it sounded delicious!

First off, you can buy ready made shortcrust pastry but if you want to go the extra mile then here is how to make your own… and it’s super easy by the way!

To make approx 330g

  • 200g Plain Flour
  • 100g Cold Butter, cubed
  • 1 Egg, beaten
  • Pinch Salt

Put the flour, butter & salt into a food processor and pulse until it looks like a well mixed breadcrumb consistency. Then slowly add the egg bit by bit in between pulsing until the mixture just starts to come together. Note: You don’t have to add all the egg, just enough so it comes together. You could do this by hand by putting the ingredients into a large bowl and rub the butter and flour together but obviously this will take longer.

Pour the mixture out onto a strip of cling film, flatten into a disc, wrap and pop into the fridge to chill for 30 minutes.

Tip! Don’t roll it into a ball as it won’t chill properly in the middle.

Take out the fridge, unwrap, put another layer of cling film over the top and roll out into whatever shape you require. In this case a circle big enough to fit the base and sides of a 24cm loose bottomed quiche tin. This way will also save you from adding lots of flour to the surface for rolling and therefore into the mix which messes up the balance between the butter/flour.

Peel off one side of the cling film then lift over the tin. With the cling film on top, gently press the pastry into the tin. Prick the base with a fork and leave in the fridge until needed.

For the tart, here is what you will need.

  • 250g Shortcrust Pastry
  • 40g Butter
  • 75g Bacon, chopped
  • 700g Onions, peeled & thinly sliced
  • 2 Eggs, beaten
  • 300ml Double Cream
  • 50g Parmesan Cheese, grated
  • 1 tsp Dried Sage
  • Salt & Pepper

Preheat the oven to 180°C.

Melt the butter in a large heavy based pan followed by the sliced onions & chopped bacon. Sweat them over a low heat for about 30mins until tender. If the onions start to brown add 1 tbsp water.

Add the cream &  beaten eggs then the sage, salt & pepper to taste.

 

Next, spoon the mixture into the pastry case you prepared earlier. I had a decent amount left over so just popped it into another small baking tin and cooked it to use for a sandwich filler later : D

Bake in the oven for 20-30 minutes until the tart has just set and starts to go golden brown on top.

Leave to cool slightly until slicing. You can eat this warm or cold.

This was really really tasty! I love onions, and the bacon works so well with it. Very yummy indeed!

If I had one critique for the recipe though, I would probably blind bake the pastry next time as it ended up being slightly soggy on the bottom but apart from that I wouldn’t change a thing.

Until next time earthlings.

Miss Kitchen Mason