Cheese & tomato quiche with sweet onion chutney
This cheese and tomato quiche is perfect as a delicious light lunch or dinner. The pastry is crumbly and tasty and a perfect contrast to the light and fluffy filling. You can prepare it before hand and it’ll keep for a day or two in the fridge.
Just warm in the oven, along with the chutney, for 20 minutes before serving. Great with a simple salad – I recommend a lemon dressing – and my recipe for baby new potato wedges.
You will also need a 9 ½ inch tart tin with removable base, or you could make individual tartlets.
For the pastry
- 100g plain flour
- 50g brown or granary flour
- 75g cold butter, cubed
For the filling
- 300ml double cream
- 3 large eggs
- 1tsp wholegrain mustard
- 100g strong cheddar cheese, finely grated
- 2-3 stalks of broccoli, broken into small pieces
- 10 cherry tomatoes
- salt and pepper
- 1 large red onion, finely diced
- 6 cherry tomatoes
- 2 tbsp balsamic vinegar
- 2 tsp sugar
- salt and pepper
Place the flour in a large mixing bowl and stir in the butter with a knife. Rub the butter and flour between your fingertips and hands, until there’s no large lumps of butter remaining, and it resembles breadcrumbs. Add 1 tablespoon of water and squeeze the pastry into a ball. If it’s a little sticky add a tiny bit of flour.
Flatten the pastry into a round disc, wrap in clingfilm and chill in the fridge for at least 30 minutes.
Pre-heat your oven to 200°C/390°F
Remove the pastry from the fridge and place on a floured work surface. Roll to 11-12 inches round, to allow for some overhang. Carefully wrap the pastry round the rolling pin, lift up and place over the tart tin. Push down the pastry around the the inside edge of the tin, making sure there’s a snug fit. Patch up any tears with spare pastry. Leave any overhang.
Prick the pastry with a fork, line with baking parchment or greaseproof paper and some baking beans. Bake in the oven for 25 minutes. Remove the beans and parchment, brush with beaten egg and return to the oven for another 5 minutes.
When you remove the pastry it should be golden brown and cooked. Repair any cracks with any leftover pastry. Carefully trim away the top edge of the pasty with a very sharp knife. Always cut from the inside.
Whisk together the cream, eggs and mustard and season with salt and pepper. Sprinkle the cheese, broccoli and tomato over the pastry base then pour in the eggs and cream mixture.
Return to the oven for a further 25-30 minutes. When it’s risen round the edges, smelling really good and golden on top, it’s ready.
Meanwhile gently fry the onion and tomatoes in a large frying pan with a little oil. Once the edges of the onions begin to brown add the balsamic and sugar. Keep frying until most of the balsamic has evaporated and the sauce looks sticky. Season with salt and pepper. It should be ready around the same time as the quiche.
Serve the quiche with the chutney, a salad and maybe some baby new potato wedges.
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