Roasted tomato, caramelised onion and olive quiche

ingredients

• Pastry

  • 1 1/2 cup plain flour
  • 125 gram cold butter, chopped
  • 1 egg yolk
  • 1 tablespoon iced water

• Roasted tomato, caramelised onion and olive quiche

  • 30 gram butter
  • 1 large red onion, thinly sliced
  • 1 garlic clove, crushed
  • 2 teaspoon balsamic vinegar
  • 2 teaspoon brown sugar
  • 2 eggs
  • 1/2 cup thickened cream
  • 1/4 cup milk
  • 4 roma tomatoes, halved, roasted
  • 1/2 cup pitted kalamata olives
  • 6 anchovies
  • salad, to serve

method

• Pastry

  • 1

    Sift flour into bowl. Add butter. Rub in using fingertips, until mixture resembles breadcrumbs.

  • 2

    Add yolk and enough water to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill 30 minutes (or freeze at this point).

  • 3

    Preheat oven to 200°C. Lightly grease a 23cm round loose-bottomed quiche pan. Place onto a baking tray.

  • 4

    Roll pastry between 2 sheets of baking paper. Ease into prepared pan. Trim edges. Chill for 15 minutes.

  • 5

    Bake blind for 10 minutes. Remove paper and filling. Bake for further 5 minutes. Cool. Reduce oven to 180°C.

• Roasted tomato, caramelised onion and olive quiche

  • 1

    Meanwhile, melt butter in a frying pan on medium. Sauté onion and garlic for 2-3 minutes, until tender and lightly browned. Stir in vinegar and sugar.

  • 2

    Cook, stirring, for 10-15 minutes, until caramelised. Cool. In a large jug, whisk together eggs, cream and milk. Season to taste.

  • 3

    Arrange tomatoes, onion, olives and anchovies in pastry case. Pour egg mixture over.

  • 4

    Bake for 35-40 minutes, until set. Serve quiche in wedges with salad.

notes

All quiches freeze well. Simply freeze for up to one month in individual portions or whole, well wrapped in plastic wrap and labelled.