CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Roasted Onion, Goats’ Cheese And Olive Quiche

1

  • Overview
  • Ingredients
    18 items
  • Directions

Roasted Onion, Goat’s Cheese & Olive Quiche is a savory tart filled with caramelized onions, creamy goat’s cheese, and tangy olives, all baked in a flaky pastry crust.

Pastry

  • 200g butter
  • 500ml cake flour
  • 30ml icing sugar
  • 2.5ml salt
  • ±60ml water

Filling

  • 2 onions
  • 1 red onion
  • 3 shallots
  • 30ml olive oil
  • 5ml brown sugar
  • Salt and black pepper for seasoning
  • Fresh thyme sprigs
  • 150g goat cheese
  • 120g Kalamata olives
  • 250ml cheddar cheese
  • 20ml cake flour
  • 250ml cream
  • 3 eggs

Pastry:

  • 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

  • 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).