Caramelized Onion & Goats Cheese Quiche

Okay this is by far my fave quiche recipe of all time!

I saw Cherry Menlove on TikTok make one and it looked so good, so I kind of followed her recipe and well.. you know me I tweaked it and made it my own.

Now of course you can add whatever you like to this recipe, use whatever base you like. To make it easier you can use frozen puff pastry or a store brought pastry shell.

The only thing you 100% need is the milk and egg mixture, everything else you can do as you please.

This will make one 9 inch tart and also if you do make this pastry, it can be frozen once fully baked. (without the fillings)

You can also use this for a 10 inch however the filling will be slightly thinner.

Any left over pastry, you can turn into smaller tart shells or cut into savory biscuits.

Watch the tutorial over on my TikTok - https://www.tiktok.com/@carmelap_/video/7302280716522491138?is_from_webapp=1&sender_device=pc&web_id=7278176085836072449

Socials - https://linktr.ee/CarmelasKitchen

Pastry

300g Plain Flour

150g Unsalted butter softened

½ tsp Salt

50g Water – room temp

Filling

A 300g Milk

2 Eggs

Salt & Pepper

2 tsp Grana Padano

9’ Pastry Shell

60g Vintage Aged Cheddar – grated

300g Bacon – diced

150g Goats Cheese

3 Onions – sliced

1 tsp Balsamic Glaze – can use balsamic vinegar – optional

2 tbs Water

100g Semi Sundried Tomato’s – chopped

Note: Blind Baking; Place baking paper over your pastry, making sure the bottom and sides are completely covered. Then add dry uncooked rice on top of the baking paper and spread out. Once baked for the required time, remove the rice and baking paper and either fill or continue baking till fully cooked.

This helps the pastry not to puff up when baking without any filling in it.

Method:

Base

• To a bowl add flour, salt and butter, then using the paddle or K attachment mix till crumbs form.

• Add in the water and continue mixing till it comes together and when squished into a ball it holds it's shape.

• Knead till smooth, then roll out between two pieces of baking paper. Not too thin.

• Place dough into your tin, pressing down and fixing any mis haps. Trim the edges, then prick the bottom of the pastry and refrigerate for 30 minutes.

• Pre heat oven to 170c

• Blind back for 15 minutes and either set aside to cool for your quiche or continue baking till the pastry is fully cooked through and allow to cool.

Filling

• Cook bacon till crispy and set aside, next sauté the onions till soft, add balsamic glaze and water and continue cooking till soft. Set aside to fully cool.

• Pre heat oven to 190c

• Whisk A and set aside.

• Get your pre baked pastry shell, add half the cheddar to the bottom, then the onions and bacon, making sure everything is spread out evenly.

• Scoop out the goats cheese and smear it into the bacon as best you can.

• Gently pour A in, then top with the remaining cheddar.

• Bake for 1 hour and 25 minutes. This will depend on your oven. Please keep an eye on it, it should still be slightly soft and completely dark golden brown on top.

• Allow to cool down for 30 minutes before serving. If you cut into it right away, there will still be some liquid. So let it rest so the liquid can settle.