



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)
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