Best Recipe - Cheese Onion and Tomato Quiche

I'm gonna say it!  This quiche was Delicious, yes with a capital D - just the right amount of cheesiness with beautifully softened onions topped with sweet baby plum tomatoes.  And the pastry was perfectly cooked and crispy too.


A nice slice of this with a cuppa will do the trick as a snack or of course served with a side salad makes the perfect lunch.
Readers of this blog may have seen my post about my fancy new Stoves Sterling Oven which has a rather marvelous 'Intensive bake' option which is perfect for cooking quiche and tarts since it eliminates the need to 'blind bake' the pastry first.  Using base and top heat with fan, it is for me a good thing since I'm put off of baking because of the faff of having to part cook then return to the oven - it's too much of a botheration!  

Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/best-recipe---cheese-onion-and-tomato-quiche




To serve 6 to 8 you will need:
My tin is 25cm in diameter and has a loose base (vital for getting your finished quiche out in one piece)
1 x 500g ready made shortcrust pastry

How to do it:
Roll out your pastry and line your tins with pastry.  Over lapping the edge,since the pastry will shrink a bit when cooked.

Prick the bottom of with a fork (or use baking beans) so the pastry doesn't rise in the middle.  Bake with nothing in them for about 10 to 15 minutes.  **If your oven has 'Intensive Bake' feature there's no need to do this, just pour the mixture into your pastry lined tin.
When they come out of the oven allow them to cool (still in the tin as we're not finished yet) and trim the pastry around the top edge with a sharp knife.

Now make the Filling:

You will need:
a little butter and oil - for frying
2 large onions - finely sliced
150ml milk
180g Cheddar cheese - grated
pinch of salt 
4 eggs - Free Range of course
a few baby plum tomatoes - sliced

Preheat your oven to 180C/350F or Gas mark 4


How to do it:

Heat the a little butter and oil in a frying pan and fry the onions until nicely softened.  Stir now and then and don't let them colour, just soften.  It's important not to rush this otherwise the onions will taste raw.
Get a jug as it will be easier to pour the mixture later.  Mix together the milk, eggs and cheese (keep back a small amount of cheese) and add a pinch of salt.
Add a little of the egg mixture to the softened onions and stir, then spoon into the pastry lined tin.

Pour the rest of the remaining egg mixture over and fill almost to the top.  Arrange the sliced tomato over the top and sprinkle with the remaining cheese.
Pop the tins onto the middle shelf of your preheated oven and bake for 25 to 30 minutes until the egg has set and they're nice and golden.  Allow to cool for about 5 minutes before carefully transferring to a wire rack to cool properly- unless you are serving them hot of course. 
Serve hot or cold with a nice leafy salad - oh and a glass of wine of course.


If you're looking for more quiche or tart recipes then check out these lovelies below:

Jacqueline's Tomato & Broccoli Quiche with a Layer of Pea Puree
Jeannie's Feta, Peppadew and Thyme Quiche 
Michelle's Creamy Leek Tart
Camilla's Salmon Courgette and Shallot Quiche
Sarah's Butternut Squash and Taleggio Tart

8 comments

  1. Wow Jan that looks like a perfect quiche with gorgeous rich cheesy filling, i so love quiche!

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  2. YUM. I absolutely love quiche, and yours looks perfect! The intensive bake option on your oven sounds really handy!

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  3. Very tasty looking quiche, been ages since I last made one. I'm inspired now :) The intensive bake feature sounds like a useful function as well.

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  4. What a splendid quiche Janice - I have to say I always chicken out of using shortcrust because of the shrinkage factor but really should bite the bullet! Bet you're loving your new oven:-)

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  5. Just. love. quiche. Especially golden brown and fresh out of the oven like this one.

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  6. Definitely a winning flavour combination - this looks really rich and delicious.

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  7. My intensive bake left me with a soggy bottom :(

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  8. Hi Mum of 3 Boys
    What oven do you have and did you pre-heat it first?

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

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