Sweet Onion, Beetroot & Ham Quiche
Quiches make a great family meal as children and adults alike generally love the crisp flaky pastry case and the creamy soft centre. This quiche is sweetly flavoured by the caramelised onion with a contrasting sharpness from the parmesan cheese. If you'd rather not make my foolproof version of shortcrust pastry then feel free to rollout a commercial block, but be sure to rest the pastry after lining the tin and still cook it covered with foil to ensure even cooking and no shrinking edges.
1 Hour(s) 20 minutes
1 ¾ cups flour
1 tbsp water
2 tbsp olive oil
800g (5 medium sized) onions, finely sliced
3 eggs, lightly whisked
½ cup grated parmesan cheese
½ cup grated tasty cheese
450g can GOLDEN CIRCLE Diced Beetroot, drained
100g leg ham, thinly sliced
2 tbsp chopped chives
Place pastry ingredients together in a food processor. Using the pulse switch, process the ingredients until a smooth ball forms. Transfer pastry to a floured surface and lightly knead to bring together. Roll pastry as thin as possible into a large circle to fit a 22cm flan ring or 28cm fluted quiche tin. Trim pastry and dock base with a fork. Cover pastry with foil pressing it over the base, into the sides and over the edge. Fill with pastry weights or rice. Place in the freezer for 30-40 minutes until pastry is cold and well rested.
Meanwhile, prepare filling; heat oil in a large fry pan and sauté; onions over medium heat until soft and translucent. Reduce heat to low, cover pan and continue to cook for 25 minutes. Remove cover and allow onions to brown and caramelise for a further 10 minutes.
Combine cream, eggs and cheeses and season with freshly ground pepper and salt.
Blind bake pastry case in a preheated oven of 200°C for 12 minutes. Remove pastry weights and foil and cook for a further 5 minutes until pastry is dry and lightly golden. Remove from oven.
Spread caramelised onion over pastry base, top with GOLDEN CIRCLE Beetroot, ham and chives. Pour over egg and cream mixture and return to a 180°C oven and cook for 30 minutes until filling is set and golden. Cool for 5 minutes before serving.
Tip: Serve with a light rocket and parmesan salad dressed with lemon juice and olive oil for a summers meal, or serve with roasted veggies with a balsamic and mustard glaze.
Want to see more recipes?
Go to recipes home