Thursday, July 22
It's got the taste of onions, but it's sweet. The pastry works really well with it too. It would work well as a lunch with friends or cooled for a summer's night dinner with salad.
Also, I find the making of shortcrust pastry such a joy in the food processor. It's simple and it comes out silky and beautiful. I love it. But if you don't feel confident in your pastry making, do the frozen thing if you like - but I guarantee if you try it once, you won't buy it again! I buy frozen puff because I'm in denial about how much butter is actually in it.
Make pastry as per this recipe omitting the hot mustard. (It's super easy I promise!)
2 tb olive oil
5 medium sized red onions, peeled and sliced
3 tb balsamic vinegar
3 tb caster sugar
75g Gorgonzola cheese, crumbled or sliced
Pepper to taste.
Preheat oven to 180 degrees c
In a saucepan over low heat add olive oil and onions, stir occasionally until onions become transparent.. continue to allow to cook for a further 5-10 minutes until they start to brown a little. Add balsmic and sugar and allow to caramelise over a further 10 minutes.
Fill your quiche dish with pastry and blind bake (i.e cover with baking paper and weigh down the paper with baking weights or dry beans or rice) until pastry becomes slightly brown on edges.
Once blind baked, remove paper and weights etc and then put onions on the bottom of your pastry.
Mix eggs and cream in a jug and lightly beat with a fork. Pour over the top quiche and place your quiche pan on a baking tray. Put in the oven and bake for 25-35 minutes until light golden brown on top and cooked through.
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