Wednesday, November 23, 2011
EAT: CARAMELISED ONION + FETA QUICHE
SERVES 6-8 | PREP 15 MINS | COOKING 10 MINS FRYING | BAKING 50 MINS | VEGETARIAN
You know those recipes that you just love and never tire of? This is one of those recipes for me. And because of hubby's egg intolerance, this is one I whip up on nights when he is away, and for guests too. I get asked for this recipe a lot. So, here it is - posted with love.
1 sheet shortcrust pastry, thawed (Or make your own mixing 1 cup plain flour, 1/4 cup oil, 1/4 cup cold water and salt. Mix, knead and roll.)
1 tbsp oil
2 onions, sliced
1 tsp sugar
1 tsp balsamic vinegar
1/2 cup feta, crumbled
1/4 cup semi sundried tomatoes, sliced
1/4 basil, shredded
1/2 cup cream
1/2 tsp dijon mustard
seasonings to taste
1/4 cup parmesan, grated
1 Ease pastry into quiche dish. Trim edges. Pierce with a fork, line with foil and bake blind in moderate oven for 10-15 minutes.
2 Heat oil in a frypan. Saute onion with sugar and vinegar until onion is tender and caramelised.
3 Top pastry with caramelised onions, feta, tomatoes and basil. Whisk together eggs, cream, mustard and seasonings in a bowl. Pour over filling. Sprinkle with parmesan.
4 Bake in moderate oven for 30-35 minutes or until filling is firm. Serve warm or cold with salad and crusty bread (I serve this with cheese & herb damper with mustard honey butter).
5 To reheat. Cover with foil and bake in moderate oven for 10-15 minutes.