Mini quiches with sweet onion and goat's cheese
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60
Serves:     people
Notes from Anna
  • Make this into a single large quiche by replacing the 6 individual tins with a 22cm loose-bottomed pastry tin.
  • There's nothing more impressive than scrumptious homemade quiche, yet it's so easy to do! Choose between homemade pastry and a quick shop-bought version. If you opt for ready-made you need 250g of shortcrust pastry.
  • To freeze, wrap up the cooled quiches in baking parchment and foil and freeze for up to two months. To serve, unwrap and gently warm up from frozen at 160˚C/140˚C fan/Gas 3 for 15 minutes.
 

INGREDIENTS

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INSTRUCTIONS

  1. Cut the butter into small pieces. Rub it into the flour. Add 2 tablespoons of ice cold water to form a soft dough and knead briefly on a floured surface.
  2. Wrap the dough in cling film and chill while preparing the filling.
  3. PRE-HEAT OVEN TO 190˚C/170˚C FAN/GAS 5
  4. Peel the onions and cut into thin slices. Put them into a pan with 2 tablespoons of olive oil and cook over a low heat for about 10 minutes, stirring frequently, until they become pale and soft.
  5. Add the red wine vinegar, the sugar and a pinch of salt. Stir well and continue cooking for another 15 minutes.
  6. Put the cold pastry on to a floured surface. Roll out and cut 6 circles, each 1 cm thick and bigger than the pastry tins.
  7. Grease the pastry tins. Using the rolling pin, pick up the pastry and gently lay it over the tins, pressing it into place with your fingers.
  8. Lightly prick the pastry with a fork. Line each case with a large circle of baking parchment then fill with baking beans or rice. Bake blind for 15 mins.
  9. Remove the paper and beans, then continue to cook for 5 minutes
  10. Remove the cases from the oven. Pour in the caramelised onions. Crumble the goat’s cheese on top.
  11. Beat the eggs with the crème fraiche. Season with a pinch of salt and good grind of black pepper. Pour the mixture over the onions and cheese.
  12. Put the quiches in the oven and bake for 25 minutes or until the filling is golden and slightly firm to the touch.

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