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Friday 15 July 2011

Sluttishly Savoury: Caramelized onion quiche

Onions. Quiche. To be honest, sometimes that's enough of an intro. Make it. It will taste good. Feed it to your friends and family. They will like it too.

You'll need:
  • 4 large red onions
  • Extra virgin olive oil
  • Pre-prepared pastry (I make my own but, let's be realistic, only someone with FAR too much time on their hands or a gloriously under-active sex life need follow suit)
  • A handful of cherry tomatoes
  • One cup of grated Gruyere cheese
  • 3 large eggs
  • 1/2 cup double cream

Make it!

  • Pre-heat your oven to 200 degrees centigrade. You can wish for smaller/bigger boobs whilst you do this, if you like.
  • The time-consuming part comes courtesy of those damn onions. Chop them French-style and fry them slowly in the olive oil over a medium heat. The whole idea of caramelising takes time. Caramelizing can take up to an hour. The idea is to get them nicely bubbling away without burning; to seep in their own juices. Believe me, you patience now will pay dividends when you have a far tastier quiche than your smug neighbour (true story).
  • As the onions are doing their supervised thing (like awkward teenagers at a school dance), get blind-baking your base.
  • Roll out your pastry and get it fitting in your stolen/borrowed/ bought quiche dish.
  • Blind-bake your pastry. Don't worry about all the posh ways recipe books will tell you to do this. Simply pop a layer of tin foil over the entire base and lightly "crunch" around the edges. Pour a couple of cups of uncooked rice or beans into the foil and pop into the oven for 10 to 15 minutes.
  • Once your base is blind-baked, you can add the rest of the ingredients. Firstly, sprinkle a decent layer (about half) of the Gruyere cheese over the base (sans the tin foil and now-slightly-brown rice/beans!). Following this, add all your gorgeously caramelized onions and spread evenly.
  • Gently whip your three eggs and cream together, but don't over-mix. Pour the mixture over the onions, and add a final layer of cheese.
  • Decorate with quartered cherry tomatoes.
  • Pop into the oven for about 20 to 25 minutes. The quiche will go through a "bubbling" stage before settling and turning golden with nicely crispy pastry edges.


  1. Oh my, that sounds divine!

  2. I made this today and it was delicious! Thanks for the inspiration!

  3. Yum - anytime anyone says "caramelised onion" I am 100% behind their idea.

  4. Mmmmmmm, caramelised onions. I'm with Julia on this one.

    I disagree that making pastry from scratch is at all time-consuming, if you've got a food processor you can go from zero to pastry in five minutes flat! :)

    AND it's even easier if you're gluten free because gluten free pastry doesn't need chilling before you roll it out!

  5. So pleased you guys enjoyed this! Anything else you'd like us to give you a recipe for?

  6. Brioche, please. Maybe even of the chocolate variety? Love to see the Sluts' take on that. :)

  7. Damn that looks amazing! You've got to love any recipe that calls for that many onions x


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