ROASTED ONION, GOATS’ CHEESE AND OLIVE QUICHE

ROASTED ONION, GOATS CHEESE & OLIVE QUICHE

(Serves 6)

PASTRY:

200g                butter, cut into smaller pieces

500ml              cake flour

30 ml               icing sugar

2,5 ml              salt

60ml±              cold water mixed with one egg yolk

METHOD:

• Preheat the oven to 180°C.
• Place the flour, icing sugar, salt and butter in a food processor and pulse until the butter is mixed in (like fine breadcrumbs). 
• Add the cold water and egg mixture while the motor is running (do not add all at once – it may be too much) and mix until it comes together to make the pastry.  Press the pastry (using your fingers) into a greased pie dish OR – cover the pastry and let it rest for 30 minutes in the fridge, then roll out and line your quiche dish

FILLING:

2                      onions, sliced into thick rings (about 1 cm thick)

1                      red onion, sliced into thick rings (about 1 cm thick)

3                      shallots, cut into thick rings

30 ml               olive oil

5 ml                 brown sugar

                        salt and black pepper

                        fresh thyme sprigs

150 g               goats’ cheese, cut into slices

120 g               pitted kalamata olives, drained

250 ml             grated mature cheddar cheese

20 ml               cake four

250 ml             cream

3                      eggs                

METHOD:

• Place the onion slices on a baking paper lined baking tray. Sprinkle over the sugar, seasoning and thyme. Drizzle over the olive oil and bake in the oven for about 20 minutes to cook the onion
• Mix together the cream and egg.  Add the olives, cheddar cheese and flour and mix well.    Season. Spoon the filling into the pastry, top with the cooked onion rings  and goats’  cheese slices
• Bake at 180ºC until cooked and golden brown (±30 minutes)