Caramelised Onions & Tomato Quiche – Back 2 Back

Here is the second half of the initial plan of my quiche. This one turned out better and tastier. I love caramelised onions. Whenever I make a batch, I’d struggle with the prep because every once in a while I have to pause and let all the tears run out first. Even though I was using the food processor to slice the onions, the waterworks still came, non-stop. How emotional.

Quiches are great leftover food. They can keep for days in the freezer. For this quiche, I egg-washed the rim because it was exposed. Although, when shooting this quiche, I thought the tomatoes looked rather ‘plastic-ky’. I assure you, I didn’t enhance the colour, that’s just how it looks but all the same, it wasn’t as natural as I would’ve preferred.

CARAMELISED ONIONS & TOMATO QUICHE RECIPE

Ingredients;

Crust;
3 1/2 cups of all-purpose flour (for a 24 inch pie pan)
200 gms of frozen unsalted butter, cut into cubes
2 – 3 tablespoons very cold water
1/2 teaspoon salt
1 teaspoon sugar
Extra flour for dusting

Filling;
Caramelised Onions
Fresh tomatoes, sliced
300 gms of ricotta cheese
A handful of grated parmesan
1 egg
Milk
Nutmeg, grated or powder
Salt
Black Pepper
Olive oil

Steps;

1. In a food processor, pulse together the flour, sugar and salt. Add the frozen butter and let it run till you have a sandy texture. When you pinch the dough together, it has to stick. Add the water till you have rather large clumps pulling away from the sides. You might need more water or less.
2. Take out the crust and knead on a floured surface for a minute. Shape it into a ball and wrap it in cling film. Refrigerate for 20 mins.
3. Pre-heat oven to 200 degrees Celsius. Roll out your crust, sprinkle it with more flour if it’s sticking. Lay it out on a baking tray and press it down gently, covering the sides. Pierce the bottom with a fork and blind bake it for 15 mins.
4. Mix together ricotta cheese, egg, parmesan, nutmeg, a pinch of salt and pepper and milk to thin it if the consistency is too thick.
5. Take out the crust from the oven. Lay out the caramelised onions all over the crust. Pour the ricotta mixture over it. Tap it to get rid of bubbles and level the mixture. Arrange tomato slices on top.
6. Bake in the oven for about 45 mins or till the top is slightly brown and the filling is firm but still soft. Let it cool slightly before eating.

Note; You can make the onions the day before.

Enjoy!

Back 2 Back with Artichoke & Bacon Quiche