La Différence

La Différence
A passion for food

Thursday, 18 October 2012

Broccoli & Caramalised Red Onion Quiche

Broccoli & Caramelised Red Onion Quiche

'Real men don't eat quiche', whoever said that has never tried this one. Try serving it up with a green salad and a jacket potato it's a really filling yet oh so tasty recipe to satisfy all the men of the house.


This recipe will make a  9/10" Quiche and will serve around 6 -8 comfortably

You will need 1 batch of my shortcrust  or your own recipe if preferred

Heat the oven to 220c/425f/gas 7
Place an oven tray in it to heat up. You will bake your quiche on top of this.
Grease a loose bottom quiche tin or dish
Roll out the pastry and line the it then prick it over with a fork
Leave an overlap all around the tin, this can be trimmed off when the pastry is baked.
Line with a piece of parchment and cover with baking beans .
Place on the hot oven tray in the oven & bake for around 15 minutes.
Remove the paper & beans and pop back in the oven until the pastry is cooked through on the base. This should take another 10 minutes or so.

While the pastry is cooking you can make the filling.
For this you will need

6oz finely sliced red onions
1 oz butter
2 tsp brown sugar
2tsp balsamic vinegar
tsp of salt
6oz lightly steamed broccoli florets cut into bite size
around 12 cherry tomatoes for garnish
3 large eggs
6oz mature cheddar cheese grated
½pt double cream or 300g Greek Yoghurt  
1 level tsp dried oregano
large pinch of garlic granules or powder
a grating of nutmeg
salt & freshly ground black pepper

Slowly fry the red onions in the butter with the salt for around 10 minutes or until soft. Add the sugar & balsamic vinegar. Turn up the heat and fry for another few minutes until nicely caramelised.

In a jug beat the eggs with the cream/yogurt. Add the oregano, garlic, nutmeg and season.

Trim neatly around the pastry shell to remove any excess pastry

Turn the oven down to 180c/ 350f/ gas 4

Place the broccoli into the pastry shell, followed by the cheese, then the onions.

Take the tin to the oven and pour in the egg mixture to avoid spillage.

Bake for around 20 minutes the carefully remove from the oven

Place halved cherry tomatoes around to decorate and pop bake into the oven until firmly set which should take another 10 minutes.

Leave to cool until just warm or cold before serving.

This quiche freezes really well. I generally make two at a time, we eat one and have a second one waiting for when unexpected guests arrive.     

1 comment:

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I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥