Monday, 11 June 2012

Quick Quiche

1) Placing the browned onions on the blind-baked rolled pastry
2) Pouring the whisked egg, cream and Parmesan on to the pastry then topping with tomatoes, feta and rosemary.
3) The finished, delicious dish.

I had a wine pairing evening last week and for these occasions, I always like to try different recipes to further my repertoire....and my ever-increasing waistline. This time around, I went with a quiche and the recipe was so simple but so tasty, that I had to share it with you.

Ingredients: (They say it serves 4 but even with two guys involved, there was still plenty left over)

1 tablespoon olive oil
  • 2 medium red onions, thinly sliced
  • 1 Tablespoon brown sugar
  • 3 teaspoons finely chopped fresh rosemary leaves
  • 2 sheets ready-rolled frozen shortcrust pastry, partially thawed
  • 4 eggs
  • 1/3 cup pure cream
  • 1/4 cup finely grated Parmesan cheese
  • 100g grape tomatoes, quartered
  • 50g feta cheese, crumbled

Instructions:

  1. Heat oil in a medium saucepan over medium heat. Cook onion, sugar, and 2 teaspoons rosemary, stirring, for 10 to 15 minutes or until golden. Set aside.
  2. Preheat oven to 200°C/180°C fan-forced. Line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base) rectangular loose-based flan tin with pastry. Trim excess. Place tin on a baking tray.
  3. Prick pastry base all over with a fork. Bake for 12 to 15 minutes or until base is light golden. Reduce oven to 180°C/160°C fan-forced.
  4. Whisk eggs, cream, Parmesan cheese and salt and pepper together in a large jug. Place onion mixture over base. Pour in egg mixture. Scatter over tomatoes, feta and remaining rosemary. Bake for 20 to 25 minutes or until just set. Serve with a cold glass of Viognier.

Recipe taken (and slightly adapted) from here





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