Quiche is often frowned upon as being an old fashioned these days. I like it as a lunch, or a light dinner. I love caramelised onions at the best of times, and combined with the slow roasted tomatoes is a very tasty combination.
Caramelised Onion and Slow Roasted Tomato Quiche
1 x quantity Shortcrust Pastry
2 tablespoon olive oil
175g streaky bacon cut into 1cm strips
10 small tomatoes
100g finely sliced shallots
1 tablespoon of balsamic vinegar
3 eggs and 2 egg yolks
300ml double cream
1 teaspoon herbs de provence
50g Cheddar cheese, grated
50g Gruyère cheese, grated
salt and freshly ground black pepper
23cm (9 inch) diameter baking tin
Make the pastry. Use this blog to help you with that- just for the pastry #obvs
Preheat the oven to 140°C
Line the tart tin and ‘bake blind’ for about 25 minutes. The base should be almost fully cooked. Remove the parchment paper and beans, brush the base with a little beaten egg white and replace in the oven for 3-4 minutes. This will seal the base and avoid the “soggy bottom” effect.
Halve the tomatoes and place on a roasting tray, season well and splash over a little olive oil. Roast for about 1 hour, until slightly caramelised.
Heat the oil in a sauté pan and cook the bacon over a medium heat until crisp. Remove to a plate and cool.
Add the chopped shallots to the pan, cover and sweat gently on a low heat in the same oil for a further 30 minutes, adding the splash of balsamic vinegar once the onions are darkly coloured.
Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, herbs, cheeses and cool bacon and onions. Mix well and add seasoning.
Start the layering of the quiche:
I like to put the shallots first. Then the bacon.