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I adore quiche. Its so easy to make and so much more delicious that shop bought counterparts. I just don’t understand why more people don’t have a go. The filling options are endless but the classic combinations are the best. Caramelised red onion and goats cheese is a wonderful duo used in so many recipes and is so full of flavour even avid meat eaters will be happy to “go veggie” for a day. The trick, as ever, is to use the best quality ingredients you can lay your hands on.
Choose your eggs wisely. I have always been convinced that free range eggs make a massive difference to baking with far superior results than using cheaper eggs from unhappy hens. Some friends recently acquired some “rescue chickens”- chickens who had once been battery hens in tiny cages, now free to roam a beautiful garden, scratching up every plant they choose. At first the eggs were few and far between, the shells thin and fragile and the yolks a pasty colour. A few months later, the chickens have beautiful feathers, the eggs are plentiful, huge and the yolks golden and so full of flavour. The difference is amazing- happy chickens do lay amazing eggs, no question.
I opted for a layered effect for the photos which looks good but if you prefer a more even distribution then do stir the goats cheese and red onion into your egg and creme fraiche mixture before pouring into the pastry case.
Chill and take on a picnic, long walk, canal boat holiday, camping weekend or simply have for a mid- week tea. Whatever, this is seriously good food.
Ingredients
200 g plain flour
100 g lightly salted butter, cut into cubes
3 large red onions, thinly sliced
2 tbsp olive oil
1 tbs red wine vinegar
1 tbsp balsamic vinegar
2 tsp brown sugar
black pepper
pinch of salt
4 large eggs
200 ml creme fraiche
125 g goats cheese
Tin
A 22 cm flan tin or 20- 22 cm loose bottomed cake tin (I use non- stick but if yours is not non- stick you will need to lightly grease the tin)
Oven
Pre-heat the oven to 190C (170C Fan)/ Gas Mark 5
Method
1. Place the flour and butter into a food processor and blitz until you have the texture of fine breadcrumbs (use your fingers to “rub in” if you prefer or don’t have a food processor).
2. Add 2 tbs cold water and mix briefly. Tip out into a bowl. Try not to knead the dough as this will lead to a tough texture. Just gently bring it together with your hands until you have a ball of dough. Form into a disc and wrap in cling film. Chill in the fridge while you make the filling.
3. Place the sliced onions into a medium sliced pan with the olive oil. Cook over a low heat for 15 minutes until the onions are softened but still pale.
4. Add the vinegars, sugar and a pinch of salt. Stir and cook gently for another 20 minutes, stirring frequently.
5. Roll out the pastry and line the tin with it. Prick the base with a fork. Cover the case with baking parchment and fill with baking beans or rice. Bake “blind” for 15 minutes.
6. Remove the baking parchment and baking beans and return the pastry case to the oven to cook for a further 5 minutes.
7. Pour the caramelised onions into the cooked pastry case. Crumble the goats cheese over the top.
8. Use a fork to beat together the eggs and the creme fraiche adding a little freshly ground black pepper.
9. Pour the egg mixture into the pastry case.
20. Bake in the centre of the oven for 25 minutes. The filling should be risen, golden and no longer wobbles in the middle.
ScrummyWalks 