Me 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 taste great! You need to try this super tasty Caremelised Onion & Rosemary Quiche.
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
- 1x 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
- 8″ Round, Fluted, Loose Bottomed Tin
- Food Processor
* You can, of course, buy your pastry & prepare/bake in the same way as below.
Caremelised Onion & Rosemary Quiche Recipe
To make the pastry, dump the flour, butter & salt into a food processor & blitz until it becomes like fine breadcrumbs.
Beat 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.
Tip 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.
Peel 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.
Place 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.
After about 30 minutes, they should be beautifully golden and soft.
Baking the Pastry
Leave 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.
Place into the preheated oven on the hot baking tray and bake for 15 minutes.
Take 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.
Leave to cool for a few minutes whilst we make the filling.
Caramelised Onion & Rosemary Quiche 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.
Pour 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.
Lastly, sprinkle all over with the gruyere cheese.
With the oven still at 190°C/Fan 170°C, bake for 25-30 minutes until the cheese on top is bubbling and golden.
This gorgeous Caramelised Onion Rosemary Quiche is totally worth the 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!