I was going to cook this recipe yesterday but it rained non-stop and I had a yen for a bit of comfort food so decided to turn it into a quiche of sorts. And boy oh boy, is this one a repeater.
Red onion, tomato and goats cheese quiche
3 large (or 4 medium) red onions
3-4 medium tomatoes, sliced (or a good handful of cherry tomatoes, halved)
1 fresh Welsh goats cheese (100-200g, 3-6 oz)
1 tablespoon sugar
250ml semi-skimmed milk
4 tablespoons double cream (heavy cream in the U.S.)
4 lightly beaten eggs
Salt and black pepper
Half packet shortcrust pastry (or of course you can make your own)
- Preheat the oven to 200°C (400°F, gas mark 6).
- Heat the olive oil in a large pan or wok, slice the onions and add them to the oil.
- Cook on a low heat until tender (about 40-50 minutes).
- Add salt and pepper and a tablespoon of sugar.
- Grease and lightly flour a deep 10 inch (25cm) diameter pie dish, roll out the pastry and line the dish, trimming off any excess.
- Put the cooked onions on the bottom layer, follow with sliced tomatoes (or halved if you’re using cherry tomatoes) and then the crumbled goats cheese.
- In a separate bowl combine the milk, eggs and cream, season, then pour over the onions, tomatoes and cheese.
- Cook for about 30-40 minutes or when the filling is golden and the smell is driving you mad with hunger.
- Serve warm from the oven with a side salad and (this is compulsory!) a generous helping of mango chutney. Really. Mango chutney was invented to go with this dish.
I’ll try it with a mature cheddar next weekend and maybe add some basil in there. Oh and mushrooms. And I might try switching the red onions for sauted leeks and spring onions (scallions). Mmm….